Speckled Corn Bread

This recipe goes with Southern Corn Bread Dressing

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 9%
  • Fat: 1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.8g
  • Carbohydrate: 19.8g
  • Fiber: 0.5g
  • Cholesterol: 1mg
  • Iron: 1.3mg
  • Sodium: 381mg
  • Calcium: 105mg

Ingredients

  • 1 teaspoon margarine
  • Cooking spray
  • 1 cup frozen whole-kernel corn, thawed
  • 1 cup chopped red bell pepper
  • 1 1/3 cups self-rising yellow cornmeal mix
  • 2/3 cup self-rising flour
  • 1 teaspoon sugar
  • 1/8 teaspoon ground red pepper
  • 1 1/4 cups skim milk
  • 2 large egg whites, lightly beaten

Preparation

  1. Preheat oven to 400°.
  2. Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray. Saute corn and bell pepper 8 minutes or until corn is lightly browned and pepper is tender; stir frequently. Let cool.
  3. Combine vegetable mixture, cornmeal mix, flour, sugar, and ground red pepper in a large bowl; add milk and egg whites, stirring until moist. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; let cool completely on a wire rack.
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