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Southwestern Cornbread

Healthycooking's picture
Ingredients
  Yellow cornmeal 1 1⁄2 Cup (24 tbs)
  Unbleached flour 1 Cup (16 tbs)
  Baking powder 1 Tablespoon
  Turmeric 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Corn 1⁄2 Cup (8 tbs)
  Scallions 1⁄4 Cup (4 tbs), minced
  Minced scallions 1⁄4 Cup (4 tbs)
  Fresh parsley 2 Tablespoon, minced
  Minced fresh parsley 2 Tablespoon
  Buttermilk 1 1⁄2 Cup (24 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Fat free egg substitute 1⁄4 Cup (4 tbs)
  Oil 2 Tablespoon
Directions

GETTING READY
1. Preheat the oven at 375°

MAKING
2. Take a large bowl and whisk cornmeal, flour, baking powder, turmeric and allspice together.
3. Add the corn, scallions and parsley.
4. Take a medium size bowl and mix some buttermilk, honey, egg and oil.
5. Add the mixture on the top of the dry ingredients.
6. Use a rubber spatula to mix until the dry ingredients are moistened. Never mix.
7. In a 9"" X 9"" baking dish, coat non-stick spray all over.
8. Add the mixed batter and smooth the top end of the batter with the rubber spatula.
9. Put the baking dish in the oven for 25 minutes or until the cake tester comes out clean from the middle portion.

SERVING
10. Serve in a serving dish either warm or cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
60 Minutes
Servings: 
6

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