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Pan-Roasted Corn-and-Cumin Corn Bread

BECKY LUIGART-STAYNER
Yield 8 servings (serving size: 1 wedge)

Ingredients

  • Cooking spray
  • 1 cup frozen whole-kernel corn, thawed
  • 1 teaspoon ground cumin
  • 2 tablespoons vegetable oil, divided
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1 large egg

Nutrition Information

  • calories 177
  • caloriesfromfat 25 %
  • fat 4.9 g
  • satfat 1.1 g
  • monofat 1.5 g
  • polyfat 1.9 g
  • protein 5.1 g
  • carbohydrate 28.4 g
  • fiber 1.8 g
  • cholesterol 29 mg
  • iron 1.7 mg
  • sodium 228 mg
  • calcium 95 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place an 8-inch cast-iron skillet or ovenproof heavy skillet coated with cooking spray over medium heat until hot. Add corn and cumin; sauté 3 minutes or until lightly browned. Place corn mixture in a large bowl; set aside. Coat skillet with 2 teaspoons oil. Place in a 400° oven for 10 minutes or until hot.

  3. Add cornmeal and next 4 ingredients (cornmeal through salt) to corn mixture. Combine 4 teaspoons oil, buttermilk, and egg in a bowl; add to cornmeal mixture, stirring just until moist. Spoon into preheated skillet. Bake at 400° for 40 minutes or until a toothpick inserted in center comes out clean.