Double Corn Bread

recipe

Yield:

9 servings (serving size: 1 (2 1/2-inch) square)

Recipe from

Cooking Light

Nutritional Information

Calories 202
Caloriesfromfat 30 %
Fat 6.7 g
Satfat 3.4 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 5.1 g
Carbohydrate 31 g
Fiber 1.7 g
Cholesterol 38 mg
Iron 1.7 mg
Sodium 384 mg
Calcium 102 mg

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup low-fat buttermilk
1/2 cup frozen whole-kernel corn, thawed
1/2 cup diced red bell pepper
4 tablespoons butter or stick margarine, melted
1 large egg, lightly beaten
Cooking spray

Preparation

Preheat oven to 425°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, and make a well in center of mixture. Combine buttermilk and next 4 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.

Karen A. Levin,

Cooking Light

March 2000
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