ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cowboy Cornbread

Yield 10 servings
This chile-flavored cornbread is a great way to sneak in vegetables. Serve it with chili, soup, or stew or use it for hamburger buns. And be sure to tell your kids it's a favorite with ropers, bulldoggers, vaqueros, and cowboys of every stripe.

Ingredients

  • 4 teaspoons vegetable oil, divided
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup low-fat buttermilk
  • 1 (4-ounce) can chopped green chiles, undrained
  • 1 egg, beaten
  • 1 cup frozen whole-kernel corn, thawed
  • 10 red bell pepper strips

Nutrition Information

  • calories 133
  • caloriesfromfat 20 %
  • fat 2.9 g
  • satfat 0.6 g
  • monofat 0.8 g
  • polyfat 1.2 g
  • protein 4 g
  • carbohydrate 22.9 g
  • fiber 1.4 g
  • cholesterol 23 mg
  • iron 1.2 mg
  • sodium 128 mg
  • calcium 69 mg

How to Make It

  1. Coat an 8-inch cast-iron skillet with 1 teaspoon oil. Place in a 400° oven for 10 minutes.

  2. Combine the cornmeal and next 4 ingredients in a large bowl. Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well. Add to cornmeal mixture, stirring until the dry ingredients are moistened. Stir in corn. Spoon into preheated skillet. Arrange pepper strips on top of batter.

  3. Bake at 400° for 45 minutes or until a wooden pick inserted in center comes out clean.