1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 1/2 teaspoon ground cumin
3/4 teaspoon salt
1 cup milk
4 tablespoons unsalted butter (melted)
2 large eggs, lightly beaten
1 cup fresh or frozen (thawed and drained) corn
1/2 small red bell pepper, seeded and chopped
2 scallions, finely chopped
1 jalapeño chili, seeded and finely chopped
Preheat oven to 375F. Coat a 9-inch square baking pan with cooking spray.
Combine cornmeal, flour, sugar, baking powder, cumin and salt in a
medium bowl and mix the dry ingredients together. Then mix milk, butter and eggs in a small bowl; add to cornmeal
mixture and stir until almost combined. Add vegetables; stir just until
combined. Spoon into pan.
Bake until lightly browned and a toothpick inserted in center comes
out clean. Usually about 25 minutes. Cool on a wire rack for 10 minutes before
cutting; serve warm. Makes 8 servings.
Amount per serving
Saturated fat: 5g