This Thanksgiving, try a recipe from our Happy Kitchen cookbook, "Fresh, Seasonal Recipes". This take on cornbread features fresh corn and bell peppers for a different twist on a seasonal favorite.
Cornbread with Fresh Corn and Bell Peppers
- 2 tablespoons canola oil
- 1 cup red or green bell pepper, minced
- 1 cup corn, fresh or frozen
- ½ cup whole wheat flour
- ½ cup all-purpose, unbleached flour
- ½ teaspoon salt
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- 1¼ cups cornmeal
- 1 egg
- 1 cup buttermilk or low-fat yogurt
- 1 tablespoon brown sugar (optional)
- ¼ cup cheddar cheese, grated (optional)
Preheat oven to 350°F.
Heat oil in a medium skillet over medium heat. Add the bell pepper and corn.
Sauté vegetables until they are soft (about 6-8 minutes).
In a large bowl, mix the flours, salt, baking soda, baking powder and cornmeal.
In another bowl, beat together the egg, buttermilk or yogurt, and brown sugar (if using).
Mix the wet ingredients into the dry ingredients. Add the vegetables and the oil they were cooked in.
Add cheese, if desired, and mix gently.
Oil an 8-inch square baking pan or an 8-inch round cast iron pan.
Pour mixture into the pan and bake 15-20 minutes or until a toothpick inserted in the middle comes out clean.
Serving Size: 1/8 recipe
- Calories: 196
- Calories from fat: 47
- Total Fat:6g
- Saturated Fat:<1g
- Cholesterol: 28mg
- Sodium: 430mg
- Carbohydrate: 33g
- Fiber: 2g
- Protein: 6g
- *based on a 2000 calorie diet