Rating: 4.78 stars
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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.

Source: EatingWell Magazine, Winter 2004


Recipe Summary test

55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees 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.


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 Facts

134 calories; protein 6.3g; carbohydrates 22.3g; dietary fiber 1.2g; sugars 3.8g; fat 2.4g; saturated fat 0.8g; cholesterol 57.5mg; vitamin a iu 198.4IU; vitamin c 3.5mg; folate 11.4mcg; calcium 103.6mg; iron 1.2mg; magnesium 9.1mg; potassium 104.7mg; sodium 344mg; thiamin 0.1mg; added sugar 2g.

1 starch, 1 fat