Cheddar Pepper Cornbread

Enjoy this sweet-savory baked cornmeal bread - a perfect side dish to serve with chicken or beet pot pie.

  • prep time 15 min
  • total time 40 min
  • ingredients 11
  • servings 12

Ingredients

1
cup all-purpose flour
1
cup yellow cornmeal
3
teaspoons baking powder
1/2
teaspoon salt
1/2
teaspoon cumin
1
cup skim milk
1/4
cup honey
1/4
cup nonfat plain yogurt
3
egg whites
1/2
cup chopped red bell pepper
4
oz. (1 cup) shredded Cheddar cheese
  • 1 Heat oven to 425°F. Spray 9-inch square pan with nonstick cooking spray.
  • 2 Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, baking powder, salt and cumin; mix well.
  • 3 In medium bowl, combine milk, honey, yogurt and egg whites; blend well. Stir in bell pepper and 1/2 cup of the cheese. Add milk mixture to dry ingredients; stir just until dry ingredients are moistened. (Batter will be lumpy.) Pour into sprayed pan. Sprinkle with remaining 1/2 cup cheese.
  • 4 Bake at 425°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Serve warm.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    160
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    300mg
    300%;
    Total Carbohydrate
    24g
    24%
    (Dietary Fiber
    1g
    1%
      Sugars
    8g
    8%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    10%;
    Calcium
    15%;
    Iron
    6%;
    Exchanges:
    1 1/2 Starch; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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