Cowboy Cornbread

Course : Breads
Serves: 10
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1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
1 can chopped green chiles -- undrained
1 large egg -- beaten
1 cup frozen whole kernel corn -- thawed
10 medium red bell pepper strips

Preparation / Directions:

INSTRUCTIONS: This chile-flavored cornbread is a great way to sneak in vegetbles. Serve it with chili, soup, or stew or use it for hamburger buns. And be sure to tell your kids it's a favorite with ropers, bulldoggers, vaqueros, and cowboys of every stripe. Coat an 8-inch castiron skillet with 1 teaspoon oil. Place in a 400 degree oven for 10 minutes. Combine the cornmeal and next 4 ingredients in a large bowl. Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well. Add to cornmeal mixture, stirring until the dry ingredients are moistened. Stir in corn. Spoon into preheated skillet. Arrange pepper strips on top of batter. Bake at 400 degrees for 45 minutes or until a wooden pick inserted in center comes out clea


Nutritional Information:

108 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 22g Carbohydrate; 19mg Cholesterol; 165mg Sodium

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