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Southwest Corn Bread

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Ingredients:

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

Directions:

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.

Nutritional Information:

Amount per serving
Calories: 252
Fat: 9g
Saturated fat: 5g
Protein: 7g
Carbohydrate: 40g
Fiber: 3g
Cholesterol: 77mg
Sodium: 740mg

Filed Under: Breads

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