Black Pepper Corn Bread

Finishing the freshly baked surface of this corn bread with butter and salt adds big flavor to every bite. To keep the bread moist, seal the cooled bread in plastic wrap, and don't slice it until you're ready to serve.

Yield: 12 servings (serving size: 1 piece)

Ingredients

• 1/3  cup  all-purpose flour (about 1 1/2 ounces)
• 1 1/3  cups  cornmeal
• 2  teaspoons  baking powder
• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  coarsely ground black pepper
• 1  cup  frozen corn kernels, thawed
• 1  cup  fat-free milk
• 3  tablespoons  butter, melted and divided
• 2  tablespoons  honey
• 3  large eggs
• Cooking spray

Preparation

Preheat oven to 400°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and pepper in a large bowl; stir well with a whisk.

Place corn and milk in a blender or food processor; process until smooth. Add 2 tablespoons butter, honey, and eggs; process until combined. Add milk mixture to cornmeal mixture; stir just until combined.

Spoon batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Lightly brush corn bread with remaining 1 tablespoon butter; sprinkle evenly with remaining 1/4 teaspoon salt. Serve warm, or cool completely in pan on a wire rack.

Nutritional Information

Calories:

144 (28% from fat)

Fat:

4.5g (sat 1.9g,mono 1.8g,poly 0.5g)

Protein:

4.4g

Carbohydrate:

22g

Fiber:

1.6g

Cholesterol:

61mg

Iron:

1.2mg

Sodium:

278mg

Calcium:

80mg