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This chile-flavored cornbread is a great way to sneak in vegetables. Serve it with chili, soup, or stew or use it for hamburger buns. And be sure to tell your kids it's a favorite with ropers, bulldoggers, vaqueros, and cowboys of every stripe.

Recipe by Cooking Light March 1995

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Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat an 8-inch cast-iron skillet with 1 teaspoon oil. Place in a 400° oven for 10 minutes.

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  • Combine the cornmeal and next 4 ingredients in a large bowl. Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well. Add to cornmeal mixture, stirring until the dry ingredients are moistened. Stir in corn. Spoon into preheated skillet. Arrange pepper strips on top of batter.

  • Bake at 400° for 45 minutes or until a wooden pick inserted in center comes out clean.

Nutrition Facts

133 calories; calories from fat 20%; fat 2.9g; saturated fat 0.6g; mono fat 0.8g; poly fat 1.2g; protein 4g; carbohydrates 22.9g; fiber 1.4g; cholesterol 23mg; iron 1.2mg; sodium 128mg; calcium 69mg.
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