Recipes
June 20, 2016

Recipes: cornbread 2 ways

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Take a twist on traditional with this duo of tasty cornbread recipes.

 

Jalapeño and Corn Cornbread

Got some garden jalapeños that need to be put to good use? Try this recipe for a zesty cornbread.

 

Ingredients:

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons vegetable oil
2 egg whites, lightly beaten
1 egg, lightly beaten
1 cup frozen whole-kernel corn
1/2 cup sliced green onions
3 tablespoons minced jalapeño pepper (about 3 small peppers)
1 clove garlic, minced
Vegetable cooking spray

 

Directions:

  1. Combine first 5 ingredients in a large bowl; make a well in center of mixture. In a smaller bowl, combine buttermilk and next 3 ingredients; stir in corn, green onions, jalapeño pepper and garlic. Add to dry ingredients, stirring just until moistened.
  2. Spoon batter into a 9-inch-square pan coated with cooking spray. Bake at 375 degrees Fahrenheit 30 to 35 minutes or until done. Cool 5 minutes in pan on a wire rack.

 

Nutrition Facts Per Serving:

Serves: 9. Calories: 182. Fat: 4.3 grams. Saturated fat: 0 grams. Protein: 5.8 grams. Carbohydrates: 30.5 grams. Fiber: 1.8 grams. Cholesterol: 25 milligrams. Sodium: 337 milligrams.

 

Tip: Try substituting half of the white flour with whole-wheat flour for a more nutritious and higher-fiber version of this recipe.

 

Source: Cooking Light

 

Broccoli Cheese Cornbread

This recipe is a delicious way to add some veggies into a traditional snack.

 

Ingredients:

1 8.5-ounce package self-rising cornmeal mix
1 teaspoon salt
4 eggs
1 cup cottage cheese
1 onion, chopped
1/2 cup butter, melted
1 10-ounce package chopped frozen broccoli, thawed and drained

 

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Lightly grease an 11-by-7-inch baking pan.
  2. In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the cornmeal mixture. Fold in the broccoli. Pour batter into prepared pan.
  3. Bake in preheated oven 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.

 

Nutrition Facts Per Serving:

Serves: 12. Calories: 185. Fat: 10.4 grams. Saturated fat: 5.7 grams. Protein:  7.2 grams. Carbohydrates: 16.7 grams. Fiber: 2.2 grams. Cholesterol: 84 milligrams. Sodium: 601 milligrams.

 

Tip: To reduce the saturated fat in this recipe, try some simple ingredient swaps such as substituting half of the whole eggs with egg whites, and using low-fat cottage cheese. To lower the sodium content, choose a low-salt cottage cheese and unsalted butter.

 

Source: Allrecipes

Summer, Dinner

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