 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 cup yellow cornmeal |
1 cup all-purpose flour |
3 tablespoons sugar |
4 teaspoons baking powder |
1 teaspoon ground cumin |
3/4 teaspoon salt |
1 cup milk |
4 tablespoons unsalted butter, melted |
2 large eggs, lightly beaten |
1 cup fresh or frozen (thawed and drained) corn kernels |
1/2 small red bell pepper, seeded and chopped |
2 scallions, finely chopped |
1 jalapeño chili, seeded and finely chopped |
Directions:
1. Place a rack in upper third of oven; preheat oven to 375°F. Coat a 9-inch square baking pan with cooking spray.
2. Combine cornmeal, flour, sugar, baking powder, cumin and salt in a medium bowl. Mix milk, butter and eggs in a small bowl; add to cornmeal mixture and stir until almost combined. Add vegetables; stir just until combined. Spoon into pan.
3. Bake until lightly browned and a cake tester inserted in center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes before cutting; serve warm.
|
|