Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Total Time
37 Mins
Makes 8 servings

Stir in finely diced jalapeño peppers to give this cornbread an added kick of heat.

How to Make It

Step 1

Preheat oven to 450°. Heat a 10-inch cast-iron skillet in oven 5 minutes.

Step 2

Stir together cornmeal mix and flour in a large bowl; add corn and next 3 ingredients, stirring just until blended. Pour batter into hot lightly greased skillet. Top with cheese, if desired.

Step 3

Bake at 450° for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.

Step 4

Note: Nutritional analysis does not include cheese topping.

Step 5

Mix It Up! You can also use Sour Cream Cornbread in this recipe--just omit the cheese topping.

Step 6

Farmhouse Eggs Benedict: Prepare 1 (9-oz.) envelope hollandaise sauce mix according to package directions, using 1 cup 2% reduced-fat milk and 2 Tbsp. lemon juice and omitting butter. Cut 4 cornbread wedges in half lengthwise, and toast under the broiler. Top 2 toasted cornbread halves with 1 low-sodium ham slice, 1 poached egg, and 1 Tbsp. hollandaise sauce. Repeat with remaining cornbread. Makes 4 servings.

Step 7

Per serving: Calories 334; Fat 9g (sat 1g, mono 7g, poly 2g); Protein 9g; Carb 9g; Fiber 6g; Chol 297mg; Iron 1mg; Sodium 896mg; Calc 78mg

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