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Double Corn Bread

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

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.