ourtesy of Miraval Resorts
- Makes 16 Servings
Ingredients
- 1 c. unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1 c. cornmeal
- 3/4 tsp. kosher salt
- 1 1/4 c. low-fat buttermilk
- 2 eggs
- 1/4 melted butter
- 1/2 c. granulated sugar
- 1 medium roasted poblano chili (cored, skinned, seeds removed, and minced)
- 1 c. roasted corn, cut of the cobb
- 1/2 medium red bell pepper, minced
Instructions
- HEAT the oven to 350°F. Line an 8-inch x 8-inch baking pan with parchment cut to fit and then spray with nonstick cooking spray.
- IN a medium bowl, sift together the all-purpose flour and baking soda and then whisk in the cornmeal and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and sugar.
- ADD the wet ingredients to the dry and mix just until smooth. Fold in the chili, corn, and bell pepper. Pour into the prepared pan and bake for 20 to 25 minutes or until it is lightly brown around the edges and springs back in the center when touched.
- Calories: 130; Total Fat: 4 g; Carbohydrate: 21 g; Dietary Fiber: 1 g; Protein:3 g
[wpurp-searchable-recipe]Roasted Poblano Cornbread – – – [/wpurp-searchable-recipe]
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