Speckled Corn Bread

Cooking Light
12 servings (serving size: 1 wedge)


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1 teaspoon stick margarine or butter
Cooking spray
1 cup frozen whole-kernel corn, thawed
1 cup chopped red bell pepper
1 1/3 cups self-rising yellow cornmeal mix
2/3 cup self-rising flour
1 teaspoon sugar
1/8 teaspoon ground red pepper
1 1/4 cups fat-free milk
2 large egg whites, lightly beaten


Preheat oven to 400°.

Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray. Saute corn and bell pepper for 8 minutes or until corn is lightly browned and bell pepper is tender; stir frequently. Cool.

Combine vegetable mixture, cornmeal mix, flour, sugar, and ground red pepper in a large bowl; add milk and egg whites, stirring until moist. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack.

Note: Substitute 1 1/3 cups plain yellow cornmeal, 2 teaspoons baking powder, and 1/2 teaspoon salt for 1 1/3 cups self-rising yellow cornmeal mix, if desired.

Created date

October 2003

Nutritional Information

Calories 100
Caloriesfromfat 9 %
Fat 1 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.4 g
Protein 3.8 g
Carbohydrate 19.8 g
Fiber 0.5 g
Cholesterol 1 mg
Iron 1.3 mg
Sodium 381 mg
Calcium 105 mg