Put a little zip and texture into your cornbread. Serve as a side with Cajun Pork Paella or with BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette.
Ingredients
- 1 teaspoon vegetable oil
- 1 cup flour
- 1 cup cornmeal
- 2 teaspoons sugar
- 1 tablespoon baking powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 1/3 cups buttermilk
- 1 large egg (slightly beaten)
- 2 egg whites
- 1 tablespoon butter (melted)
- 11 ounces corn (Mexi, corn with peppers, drained)
- 2 tablespoons jalapeno chiles (seeded and finely chopped)
Directions
- Heat oven to 425 degrees F. Coat 10-inch cast iron skillet with vegetable oil. Place skillet in oven for 5 to 7 minutes. In mixing bowl, combine flour, cornmeal, sugar, baking powder, cumin and salt; stir to blend. Add remaining ingredients, mixing just until ingredients are moistened. Pour batter into prepared skillet. Bake at 425 degrees F for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; serve warm.
- Serves 6.
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