Why not jazz this cornbread up a bit? Add some colorful diced bell pepper, or a little jalepeño if you’re feeling spicy!
|Serving size:||1, 3 inch square of cornbread|
|Prep time:||20 minutes|
|Cook time:||30 minutes|
|Total time:||50 minutes|
Mixing spoon or spatula
Measuring cups and spoons
1 cup low-fat milk
1 tablespoon white vinegar OR lemon juice
1 (red, orange, or green) bell pepper, diced OR 2 (jalapeño or serrano) peppers, seeds removed
1 large egg
1/3 cup plain low-fat yogurt
1 cup all-purpose flour
1 cup cornmeal
1/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
- Before you begin, wash your hands, surfaces, produce, and utensils.
- Add white vinegar or lemon juice to milk to make homemade buttermilk. Mix thoroughly and set aside for 5-10 minutes.
- Preheat oven to 400 degrees.
- In a medium bowl, beat egg slightly with a fork.
- Add homemade buttermilk, yogurt, and peppers to the egg. Mix until smooth.
- In a large bowl, mix flour, cornmeal, sugar, baking powder, and salt.
- Add egg mixture to dry ingredients. Blend with a rubber spatula or mixing spoon until just moist, and only small lumps remain. Do not overmix or cornbread will be too dense.
- Coat a baking dish with non-stick spray. Pour in batter.
- Bake on middle rack of oven until edges are lightly browned and a toothpick inserted in the middle comes out clean, about 25–30 minutes. Remove from oven. Let cool in pan for 10 minutes before serving.
- If using jalapeño or serrano peppers, remove stems, and halve. Scrape out seeds with the tip of a butter knife.