Texas Corn Bread

Yield:

8 Servings

Nutritional Information

Calories 251
Fat 9 g
Satfat 5 g
Protein 7 g
Carbohydrate 38 g
Fiber 3 g
Cholesterol 74 mg
Sodium 733 mg

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

Preparation

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

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.

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.

Note:

February 2007