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Cheddar Pepper Cornbread

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Cheddar Pepper Cornbread
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 12
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Enjoy this sweet-savory baked cornmeal bread - a perfect side dish to serve with chicken or beet pot pie.

Ingredients

1
cup all-purpose flour
1
cup yellow cornmeal
3
teaspoons baking powder
1/2
teaspoon salt
1/2
teaspoon cumin
1
cup skim milk
1/4
cup honey
1/4
cup nonfat plain yogurt
3
egg whites
1/2
cup chopped red bell pepper
4
oz. (1 cup) shredded Cheddar cheese

Directions

  • 1 Heat oven to 425°F. Spray 9-inch square pan with nonstick cooking spray.
  • 2 Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, baking powder, salt and cumin; mix well.
  • 3 In medium bowl, combine milk, honey, yogurt and egg whites; blend well. Stir in bell pepper and 1/2 cup of the cheese. Add milk mixture to dry ingredients; stir just until dry ingredients are moistened. (Batter will be lumpy.) Pour into sprayed pan. Sprinkle with remaining 1/2 cup cheese.
  • 4 Bake at 425°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Serve warm.
Tips  

Honey helps make cornbread moist and tender. It also adds a sweet flavor that makes an interesting contrast to the spicy cumin.

This sweet-savory bread is nice to serve either with spicy chili, soup or with mildly sauced entrees like chicken or beef pot pie.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
2g
10%
)
Cholesterol
10mg
3%
Sodium
300mg
13%
Total Carbohydrate
24g
8%
(
Dietary Fiber
1g
4%
,
Sugars
8g
)
Protein
6g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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