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    Pan-Roasted Corn-and-Cumin Corn Bread


    Source of Recipe


    Unknown
    WWW Points
    Yield: 8 servings

    Cooking spray
    1 cup frozen whole-kernel corn, thawed
    1 teaspoon ground cumin
    2 tablespoons vegetable oil, divided
    1 cup yellow cornmeal
    3/4 cup all-purpose flour
    1-1/2 teaspoons baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    1 cup low-fat buttermilk
    Egg substitute equivalent to 1 large egg

    Preheat oven to 400 degrees.

    Place an 8-inch cast-iron skillet or ovenproof heavy skillet coated with cooking spray over medium heat until hot. Add corn and cumin; sauté 3 minutes or until lightly browned. Place corn mixture in a large bowl; set aside.

    Coat skillet with 2 teaspoons oil. Place in a 400 degrees oven for 10 minutes or until hot.

    Add cornmeal and next 4 ingredients (cornmeal through salt) to corn mixture. Combine 4 teaspoons oil, buttermilk, and egg in a bowl; add to cornmeal mixture, stirring just until moist. Spoon into preheated skillet.

    Bake at 400º degrees for 40 minutes or until a toothpick inserted in center comes out clean.

    1 wedge equals: Calories 177...Fat 4.9g... Protein 5.1g... Carbohydrate 28.4g...Fiber 1.8g...Cholesterol 2.3mg... Sodium 228mg ++++ WWP: 4

 

 

 

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