Cowboy Cornbread

By dashy_65

Ingredients

• 4 teaspoons  vegetable oil, divided
• 1 cup  yellow cornmeal
• 3/4 cup  all-purpose flour
• 1 1/2 teaspoons  baking powder
• 1/4 teaspoon  baking soda
• 1/4 teaspoon  salt
• 3/4 cup  low-fat buttermilk
• 1 (4-ounce) can chopped green chiles, undrained
• 1 egg, beaten
• 1 cup  frozen whole-kernel corn, thawed
• 10 red bell pepper strips

Details

Servings 10

Preparation

Step 1

Coat an 8-inch cast-iron skillet with 1 teaspoon oil. Place in a 400° oven for 10 minutes.

Combine the cornmeal and next 4 ingredients in a large bowl. Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well. Add to cornmeal mixture, stirring until the dry ingredients are moistened. Stir in corn.

Spoon into preheated skillet. Arrange pepper strips on top of batter.

Bake at 400° for 45 minutes or until a wooden pick inserted in center comes out clean.

Nutritional Information
Calories:
133 (20% from fat)
Fat:
2.9g (sat 0.6g,mono 0.8g,poly 1.2g)
Protein:
4g
Carbohydrate:
22.9g
Fiber:
1.4g
Cholesterol:
23mg
Iron:
1.2mg
Sodium:
128mg
Calcium:
69mg