Caribbean Habanero Cornbread

Yield: Makes 9 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 36%
  • Protein: 6.2g
  • Fat: 9g
  • Saturated fat: 2.1g
  • Carbohydrate: 31g
  • Fiber: 1.5g
  • Sodium: 392mg
  • Cholesterol: 31mg

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup salad oil
  • 1 large egg, beaten to blend
  • 1 can (8 1/2 oz.) cream-style corn
  • 1/2 cup plain nonfat yogurt
  • 1/2 cup shredded jack cheese
  • 2 tablespoons minced fresh habanero chilies
  • 2 tablespoons minced fresh green Anaheim chili

Preparation

  1. 1. In a large bowl, stir to combine cornmeal, flour, sugar, baking powder, and salt.
  2. 2. Add oil, egg, corn, yogurt, cheese, habaneros, and Anaheims. Stir until ingredients are evenly moistened.
  3. 3. Pour batter into an oiled 8-inch square pan. Bake in a 375° oven until bread is golden brown and begins to pull from pan sides, 30 to 35 minutes.
  4. 4. Cut bread into squares and serve hot, warm, or cool.
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