Jalapeno Buttermilk Cornbread
“If you’re from the South, you have to have a good cornbread recipe. Here’s a healthier version of my mom’s skillet cornbread.” —Debi Mitchell, Flower Mound, Texas
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 1 cup self-rising flour
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 1/4 cup egg substitute
- 3 tbsp canola oil divided
- 2 tbsp honey
- 1 tbsp reduced-fat mayonnaise
- 1/4 cup fresh or frozen corn thawed
- 3 tbsp reduced-fat cheddar cheese shredded
- 3 tbsp sweet red pepper finely chopped
- 1 Jalapeño pepper seeded and finely chopped
- Preheat oven to 425°. In a large bowl, whisk flour and cornmeal. In another bowl, whisk buttermilk, egg substitute, 2 tablespoons oil, honey and mayonnaise. Pour remaining oil into an 8-in. cast-iron or other ovenproof skillet; place skillet in oven 4 minutes.
- Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers.
- Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake until a toothpick inserted in centre comes out clean, 20-25 minutes. Serve warm.
- Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
- Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
1 wedge: 180 calories, 4g fat (1g saturated fat), 4mg cholesterol, 261mg sodium, 32g carbohydrate (6g sugars, 2g fibre), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.