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.
Makes 12 servings
|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|
|1-1/2||cups yellow cornmeal|
|1/2||cup all-purpose flour|
|2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|1/2||teaspoon ground cumin|
|1-1/2||cups lowfat buttermilk|
|4||tablespoons butter, melted|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat oven to 425°F. Spray 8X8-inch square baking pan with nonstick cooking spray; set aside.
- 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.
- 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.
- 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.
|Serving Size:||1 corn bread square|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||25 %|
Check out more recipes for Southwestern