- Calories 177
- Caloriesfromfat 25%
- Fat 4.9g
- Satfat 1.1g
- Monofat 1.5g
- Polyfat 1.9g
- Protein 5.1g
- Carbohydrate 28.4g
- Fiber 1.8g
- Cholesterol 29mg
- Iron 1.7mg
- Sodium 228mg
- Calcium 95mg
Pan-Roasted Corn-and-Cumin Corn Bread
BECKY LUIGART-STAYNER
How to Make It
Step 1
Preheat oven to 400°.
Step 2
Place an 8-inch cast-iron skillet or ovenproof heavy skillet coated with cooking spray over medium heat until hot. Add corn and cumin; sauté 3 minutes or until lightly browned. Place corn mixture in a large bowl; set aside. Coat skillet with 2 teaspoons oil. Place in a 400° oven for 10 minutes or until hot.
Step 3
Add cornmeal and next 4 ingredients (cornmeal through salt) to corn mixture. Combine 4 teaspoons oil, buttermilk, and egg in a bowl; add to cornmeal mixture, stirring just until moist. Spoon into preheated skillet. Bake at 400° for 40 minutes or until a toothpick inserted in center comes out clean.
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finepaws's Review
I would also add more cumin next time, and maybe some jalepeno. I liked that it was dry, as it was a good way to soak up the food you serve it with, like chilli, or soup. The roasted corn in it gives a delicious sweetness to it. I wonder if a little more buttermilk would make it less dry for those who don't like it that way.
Holly3's Review