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Southwest Cornbread

Serves 8

Ingredients: 
  • 1/3 cup olive oil
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 1 sweet red pepper, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 pickled jalapeno - cored, seeded and chopped
  • 1 1/3 cups yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 2 eggs, whisked

Instructions: 
  • Preheat oven to 450F.  
  • Spray a 10" oven-proof skillet with olive oil cooking spray and set aside. 
  • In small skillet, heat 2 tablespoons olive oil over medium heat.  Add onion and garlic and saute for 2-3 minutes.  Add red pepper and saute until soft (5 min).
  • Add the cilantro, jalapeno and remaining olive oil and remove from heat and set aside. 
  • At this point, place the pre-oiled skillet in the oven to preheat while you finish the rest. 
  • In a large bowl, add cornmeal, flour, sugar, salt, baking powder and baking soda and mix well.  
  • In a small bowl whisk the 2 eggs and then whisk in the buttermilk.  Add the onion-pepper mixture and mix gently until just combined (DO NOT OVERMIX). 
  • Remove the skillet from the over and pour the mixture into the hot skillet, smoothing out the top.  
  • Bake 20 minutes, or until toothpick inserted in the center comes out clean. 
  • Cut into wedges and serve immediately.

Nutrition Info Per Serving (1 wedge): 
Calories 276.6
Total Fat 12.8 g
Saturated Fat 2.2 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 8.2 g
Cholesterol 48.0 mg
Sodium 677.7 mg
Potassium 178.0 mg
Total Carbohydrate 36.5 g
Dietary Fiber 2.6 g
Sugars 11.0 g
Protein 6.1 g

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