Nutrition per serving may change if servings are adjusted.
1¼ cups yellow cornmeal, preferably whole-grain (see Tips)
¾ cup white whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup corn kernels, fresh or frozen (thawed), divided
1 large egg
¾ cup buttermilk
3 tablespoons unsalted butter, melted
2 tablespoons honey or sugar
1 (4 ounce) can chopped green chiles, drained
2 tablespoons grated extra-sharp Cheddar cheese
Place an 8-inch cast-iron pan or 8-inch-square metal baking dish in the oven; preheat to 425°F.
Whisk cornmeal, flour, baking powder, baking soda and salt in a large bowl. Combine ½ cup corn and egg in a food processor or blender and pulse until almost smooth. Add buttermilk, butter and honey (or sugar); pulse until combined. Add the wet ingredients to the dry ingredients along with the remaining ½ cup corn and green chiles. Stir until just combined.
Carefully remove the pan from the oven and coat with cooking spray. Scrape the batter into the hot pan, spreading evenly. Top with cheese.
Bake the cornbread until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature.
Tips: Whole-grain cornmeal (with the nutritious germ and fiber-rich bran left intact) is increasingly available in well-stocked supermarkets. Look for "whole grain" on the label. For this recipe, we recommend using fine or medium whole-grain cornmeal.
Equipment: 8-inch cast-iron pan or 8-inch-square metal baking dish
170 calories;5 g fat(3 g sat); 3 g fiber; 28 g carbohydrates; 5 g protein; 15 mcg folate; 13 mg cholesterol; 6 g sugars; 4 g added sugars; 202 IU vitamin A; 5 mg vitamin C; 63 mg calcium; 2 mg iron; 272 mg sodium; 109 mg potassium