Category: Grub Garage
Cowboy Cornbread
Perk up ordinary cornbread for your hungry buckaroos.
1 tablespoon plus 1 teaspoon vegetable oil, divided
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup yellow cornmeal
1 egg, lightly beaten
3/4 cup low-fat buttermilk
1 (4.5-ounce) can chopped green chiles, undrained
1 cup frozen whole-kernel corn, thawed
10 sweet red pepper strips
1. Coat an 8-inch cast-iron skillet with 1 teaspoon oil. Place in a 400-degree oven for 10 minutes.
2. Combine flour and next 4 ingredients in a large bowl. Combine remaining 1 tablespoon oil, egg, buttermilk, and chiles; add to cornmeal mixture, stirring
just until dry ingredients are moistened. Stir in thawed corn.
3. Spoon batter 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 clean. Yield: 10 servings (serving size: 1 wedge).
Calories 138 (20% from fat); Protein 4.3g; Fat 3.0g (sat 0.5g); Carbohydrate 23.9g; Fiber 1.7g; Cholesterol 22mg; Iron 1.4mg; Sodium 152mg; Calcium 71mg
yes, and add some browned crumbled breakfast sausage and or cheese. It's a meal in it's self