Pan-Roasted Corn-and-Cumin Corn Bread

Pan-Roasted Corn-and-Cumin Corn Bread Recipe
BECKY LUIGART-STAYNER

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 400°.

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.

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.

Note:

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note