Pan-Roasted Corn-and-Cumin Corn Bread

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

Preheat oven to 400º.

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 400º oven for 10 minutes or until hot.

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 400º for 40 minutes or until a toothpick inserted in center comes out clean.

Serving Size: 1 wedge