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Texas Corn Bread

Yield 8 Servings

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1 cup milk
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 cup fresh or frozen (thawed and drained) corn kernels
  • 1/2 small red bell pepper, seeded and chopped
  • 2 scallions, finely chopped
  • 1 jalapeño chili, seeded and finely chopped

Nutrition Information

  • calories 251
  • fat 9 g
  • satfat 5 g
  • protein 7 g
  • carbohydrate 38 g
  • fiber 3 g
  • cholesterol 74 mg
  • sodium 733 mg

How to Make It

  1. Place a rack in upper third of oven; preheat oven to 375°F. Coat a 9-inch square baking pan with cooking spray.

  2. Combine cornmeal, flour, sugar, baking powder, cumin and salt in a medium bowl. Mix milk, butter and eggs in a small bowl; add to cornmeal mixture and stir until almost combined. Add vegetables; stir just until combined. Spoon into pan.

  3. Bake until lightly browned and a cake tester inserted in center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes before cutting; serve warm.