Per serving: 89 calories, 3.2g protein, 14.7g carbohydrate, 1g dietary fiber, 2.2g total fat (0.5g saturated fat), 36mg cholesterol, 219mg sodium Carbohydrate choices: 1
This is old-fashioned country cornbread, crisp-edged and grainy, to accompany soup, salad, stew, or a pot of beans. It's just big enough to serve six, and is ideally baked in a small iron skillet. Add chopped jalapeno or pimiento for extra flavor.
- 1 teaspoon canola oil
- ½ cup yellow cornmeal
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch salt
- Pinch cayenne or black pepper (optional)
- ½ cup lowfat buttermilk
- 1 large egg, beaten
- 1 tablespoon minced scallions, green and white parts
- Kernels and scraped juices from 1 ear of fresh corn
SWIRL the oil around the bottom of an ovenproof 7-inch skillet (preferably cast iron) or small baking pan. Place it on the center rack of a cold oven, then preheat the oven to 375°F.
WHISK together the dry ingredients. Add the buttermilk and egg; stir just until incorporated. Fold in the scallions and corn.
REMOVE the skillet from the preheated oven; pour the batter over the hot oil. Bake for 15 to 20 minutes. Cut into 4 wedges.