Cheddar Pepper Cornbread

  • Prep 15 min
  • Total 40 min
  • Ingredients 11
  • Servings 12
Cheddar Pepper Cornbread

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Honey helps make cornbread moist and tender. It also adds a sweet flavor that makes an interesting contrast to the spicy cumin.
  • This sweet-savory bread is nice to serve either with spicy chili, soup or with mildly sauced entrees like chicken or beef pot pie.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
300mg
13%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
4%
Sugars
8g
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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