Salsa Cornbread

From EatingWell: Winter 2004, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

EatingWell reader Chuck Allen of Dana Point, California, contributed this moist vegetable-studded cornbread. It makes a fine accompaniment to stews, chilis and breakfast eggs.

READER'S COMMENT:

"I really liked this cornbread! I used skim milk instead of buttermilk, only b/c I didn't have any, & olive oil instead of butter. I had self-rising corn meal mix so I used 1 c. of that & 1 c. of whole wheat flour. I would have...

10 servings

Active Time: 35 minutes

Total Time: 55 minutes

Nutrition Profile

Ingredients

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
Freshly ground pepper, to taste
3 large eggs, lightly beaten
1/2 cup buttermilk, or equivalent buttermilk powder
1 tablespoon butter, melted
1 tablespoon honey
1/2 cup drained canned corn kernels
1 small onion, diced
1/2 cup chopped tomato
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
1/2 cup grated Cheddar cheese

Preparation

Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno.
Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm.

Tips & Notes

Tip: If you do not have an ovenproof skillet of the correct size, use an 8-by-8-inch glass baking dish. Do not preheat the empty baking dish in the oven before filling it.

Nutrition

Per serving: 138 calories; 4 g fat (2 g sat, 1 g mono); 70 mg cholesterol; 20 g carbohydrates; 6 g protein; 1 g fiber; 319 mg sodium; 91 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat