Texas Corn Bread

Yield: 8 Servings
Cost per Serving: $.55
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 251
  • Fat: 9g
  • Saturated fat: 5g
  • Protein: 7g
  • Carbohydrate: 38g
  • Fiber: 3g
  • Cholesterol: 74mg
  • Sodium: 733mg

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

  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.
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