Pepper Corn Bread

This low-fat corn bread boasts a double corn flavor from the cornmeal and whole kernel corn.

Makes:
10 servings
Prep:
10 mins
Bake:
20 mins 425°F
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Pepper Corn Bread

Ingredients
 
Nonstick cooking spray
1
cup yellow cornmeal
2
tablespoons sugar
1 1/2
teaspoons baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
1/4
teaspoon ground red pepper
3/4
cup buttermilk
1/4
cup refrigerated or frozen egg product, thawed
1
tablespoon cooking oil
1
11 ounce can whole kernel corn with sweet peppers, drained
1/4
cup shredded reduced-fat sharp cheddar cheese (1 ounce)
 
Yellow cornmeal (optional)

Directions

  1. Coat a 9x1-1/2-inch round baking pan with cooking spray. Set aside.
  2. In a large bowl stir together the 1 cup cornmeal, the flour, sugar, baking powder, baking soda, salt, and red pepper. In a medium bowl stir together buttermilk, egg product, and oil.
  3. Add buttermilk mixture all at once to flour mixture. Stir just until moistened. Stir in corn and cheese. Spread into prepared pan. If desired, sprinkle with additional cornmeal. Bake in a 425 degree F oven about 20 minutes or until golden. Serve warm or cool. Makes 10 servings.

Nutrition Facts

(Pepper Corn Bread)
    Per serving:
  • 135 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 3 mg chol.,
  • 277 mg sodium,
  • 24 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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