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Prep Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:9Yield:9 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:9Yield:9 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:9
Servings:
9
Yield:9 servings
Yield:
9 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼cupsyellow cornmeal, preferably whole-grain (see Tips)¾cupwhite whole-wheat flour1teaspoonbaking powder½teaspoonbaking soda½teaspoonsalt1cupcorn kernels, fresh or frozen (thawed), divided1large egg¾cupbuttermilk3tablespoonsunsalted butter, melted2tablespoonshoney or sugar1(4 ounce) canchopped green chiles, drained2tablespoonsgrated extra-sharp Cheddar cheese
Cook Mode(Keep screen awake)
Ingredients
1 ¼cupsyellow cornmeal, preferably whole-grain (see Tips)
¾cupwhite whole-wheat flour
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cupcorn kernels, fresh or frozen (thawed), divided
1large egg
¾cupbuttermilk
3tablespoonsunsalted butter, melted
2tablespoonshoney or sugar
1(4 ounce) canchopped green chiles, drained
2tablespoonsgrated extra-sharp Cheddar cheese
DirectionsPlace an 8-inch cast-iron pan or 8-inch-square metal baking dish in the oven; preheat to 425 degrees F.Whisk cornmeal, flour, baking powder, baking soda and salt in a large bowl. Combine1/2 cup corn and egg in a food processor or blender and pulse until almost smooth. Add buttermilk, butter and honey (or sugar); pulse until combined. Add the wet ingredients to the dry ingredients along with the remaining 1/2 cup corn and green chiles. Stir until just combined.Carefully remove the pan from the oven and coat with cooking spray. Scrape the batter into the hot pan, spreading evenly. Top with cheese.Bake the cornbread until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature.TipsTips: Whole-grain cornmeal (with the nutritious germ and fiber-rich bran left intact) is increasingly available in well-stocked supermarkets. Look for “whole grain” on the label. For this recipe, we recommend using fine or medium whole-grain cornmeal.Equipment: 8-inch cast-iron pan or 8-inch-square metal baking dishOriginally appeared: EatingWell.com, February 2017
Directions
Place an 8-inch cast-iron pan or 8-inch-square metal baking dish in the oven; preheat to 425 degrees F.Whisk cornmeal, flour, baking powder, baking soda and salt in a large bowl. Combine1/2 cup corn and egg in a food processor or blender and pulse until almost smooth. Add buttermilk, butter and honey (or sugar); pulse until combined. Add the wet ingredients to the dry ingredients along with the remaining 1/2 cup corn and green chiles. Stir until just combined.Carefully remove the pan from the oven and coat with cooking spray. Scrape the batter into the hot pan, spreading evenly. Top with cheese.Bake the cornbread until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature.TipsTips: Whole-grain cornmeal (with the nutritious germ and fiber-rich bran left intact) is increasingly available in well-stocked supermarkets. Look for “whole grain” on the label. For this recipe, we recommend using fine or medium whole-grain cornmeal.Equipment: 8-inch cast-iron pan or 8-inch-square metal baking dish
Place an 8-inch cast-iron pan or 8-inch-square metal baking dish in the oven; preheat to 425 degrees F.
Whisk cornmeal, flour, baking powder, baking soda and salt in a large bowl. Combine1/2 cup corn and egg in a food processor or blender and pulse until almost smooth. Add buttermilk, butter and honey (or sugar); pulse until combined. Add the wet ingredients to the dry ingredients along with the remaining 1/2 cup corn and green chiles. Stir until just combined.
Carefully remove the pan from the oven and coat with cooking spray. Scrape the batter into the hot pan, spreading evenly. Top with cheese.
Bake the cornbread until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature.
Tips
Tips: Whole-grain cornmeal (with the nutritious germ and fiber-rich bran left intact) is increasingly available in well-stocked supermarkets. Look for “whole grain” on the label. For this recipe, we recommend using fine or medium whole-grain cornmeal.
Equipment: 8-inch cast-iron pan or 8-inch-square metal baking dish
Originally appeared: EatingWell.com, February 2017
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Nutrition Facts(per serving)170Calories6gFat28gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
