Pan-Roasted Corn-and-Cumin Corn Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
cooking spray |
1 cup frozen whole-kernel corn, thawed |
1 teaspoon ground cumin |
2 tablespoons vegetable oil, divided |
1 cup yellow cornmeal |
3/4 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup low-fat buttermilk |
1 large egg |
Directions:
1. Preheat oven to 400°.
2. Place an 8-inch cast-iron skillet or ovenproof heavy skillet coated with cooking spray over medium heat until hot. Add corn and cumin; sauté 3 minutes or until lightly browned. Place corn mixture in a large bowl; set aside. Coat skillet with 2 teaspoons oil. Place in a 400° oven for 10 minutes or until hot.
3. Add cornmeal and next 4 ingredients (cornmeal through salt) to corn mixture. Combine 4 teaspoons oil, buttermilk, and egg in a bowl; add to cornmeal mixture, stirring just until moist. Spoon into preheated skillet. Bake at 400° for 40 minutes or until a toothpick inserted in center comes out clean.
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