Pan-Roasted Corn-and-Cumin Corn Bread

Pan-Roasted Corn-and-Cumin Corn Bread
Photo by BECKY LUIGART-STAYNER

Ingredients

  • 2 tablespoons vegetable oil, divided
  • ¾ cup all-purpose flour
  • 1 teaspoon ground cumin
  • ¼ teaspoon baking soda
  • 1 large egg
  • 1 cup frozen whole-kernel corn, thawed
  • 1 cup low-fat buttermilk
  • + 4 more ingredients
    • 1 cup yellow cornmeal
    • ½ teaspoon salt
    • Cooking spray
    • 1 ½ teaspoons baking powder

Preheat oven to 400°. 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 400° ...

View full recipe at My Recipes

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