Pan-Roasted Corn-and-Cumin Corn Bread

BECKY LUIGART-STAYNER

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 25%
  • Fat: 4.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.9g
  • Protein: 5.1g
  • Carbohydrate: 28.4g
  • Fiber: 1.8g
  • Cholesterol: 29mg
  • Iron: 1.7mg
  • Sodium: 228mg
  • Calcium: 95mg

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

  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.
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