Pan-Roasted Corn-and-Cumin Corn Bread

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• Cooking spray
• 1  cup  frozen whole-kernel corn, thawed
• 1  teaspoon  ground cumin
• 2  tablespoons  vegetable oil, divided
• 1  cup  yellow cornmeal
• 3/4  cup  all-purpose flour
• 1 1/2  teaspoons  baking powder
• 1/4  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1  cup  low-fat buttermilk
• 1  large egg

Preparation

Preheat oven to 400°.

Place an 8-inch cast-iron skillet or ovenproof heavy skillet coated with cooking spray over medium heat until hot. Add corn and cumin; sauté 3 minutes or until lightly browned. Place corn mixture in a large bowl; set aside. Coat skillet with 2 teaspoons oil. Place in a 400° oven for 10 minutes or until hot.

Add cornmeal and next 4 ingredients (cornmeal through salt) to corn mixture. Combine 4 teaspoons oil, buttermilk, and egg in a bowl; add to cornmeal mixture, stirring just until moist. Spoon into preheated skillet. Bake at 400° for 40 minutes or until a toothpick inserted in center comes out clean.

Nutritional Information

Calories:

177 (25% from fat)

Fat:

4.9g (sat 1.1g,mono 1.5g,poly 1.9g)

Protein:

5.1g

Carbohydrate:

28.4g

Fiber:

1.8g

Cholesterol:

29mg

Iron:

1.7mg

Sodium:

228mg

Calcium:

95mg