Print
ShareThis
Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Chili Cornbread
Yield: Makes 12 servings
Tempt your tastebuds with this golden cornbread that boasts of flavors of the Southwest, with sweet and hot peppers, whole kernel corn, garlic and cumin.
Ingredients:
1/4
cup chopped red bell pepper
1/4
cup chopped green bell pepper
Nonstick cooking spray
2
small jalapeño peppers,* minced
2
cloves garlic, minced
3/4
cup corn
1-1/2
cups yellow cornmeal
1/2
cup all-purpose flour
2
tablespoons sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon ground cumin
1/2
teaspoon salt
1-1/2
cups lowfat buttermilk
1
egg
2
egg whites
4
tablespoons butter, melted
Preparation:
1.
Preheat oven to 425°F. Spray 8X8-inch square baking pan with nonstick cooking spray; set aside.
2.
Spray small skillet with cooking spray. Add bell and jalapeño peppers and garlic; cook and stir 3 to 4 minutes or until peppers are tender. Stir in corn; cook 1 to 2 minutes. Remove from heat.
3.
Combine cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in large bowl. Add buttermilk, egg, egg whites and margarine; mix until blended. Stir in corn mixture.
4.
Pour batter into prepared baking pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. Cut into 12 squares before serving.
Nutritional Information:
| Serving Size: 1 corn bread square | |
| Sodium | 307 mg |
| Protein | 4 g |
| Fiber | 1 g |
| Carbohydrate | 29 g |
| Cholesterol | 30 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 25 % |
| Calories | 163 |
Dietary Exchange:
| Fat | 1 |
| Starch | 2 |
This recipe appears in:
Southwestern
