Cowboy Cornbread

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.

Yield: 10 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 20%
  • Fat: 2.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 4g
  • Carbohydrate: 22.9g
  • Fiber: 1.4g
  • Cholesterol: 23mg
  • Iron: 1.2mg
  • Sodium: 128mg
  • Calcium: 69mg

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

Preparation

  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.
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