Double Corn Bread

Yield: 9 servings (serving size: 1 (2 1/2-inch) square)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 30%
  • Fat: 6.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.1g
  • Carbohydrate: 31g
  • Fiber: 1.7g
  • Cholesterol: 38mg
  • Iron: 1.7mg
  • Sodium: 384mg
  • Calcium: 102mg

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

  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.
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