Cornbread (Side Dish)

This is the perfect accompaniment for any chili. It’s best served right out of the oven. Dip it in a little olive oil for extra flavor.

RECIPE INSTRUCTIONS
1. Preheat the oven to 350ºF. Spray a 9-inch square baking dish with cooking oil.

2. Spray a non-stick skillet with cooking oil, add the corn and sauté until browned, approximately 5 minutes. Place in a mixing bowl.

3. Add the cornmeal, flour, sugar, baking powder, yogurt, eggs, oil, onion and jalapeño. Mix until combined. Pour into the prepared baking pan and bake for 20 minutes or until a tester comes out clean. Cut into squares and serve with chili.

INGREDIENTS
1 1/2 cups canned corn kernels, drained
1 cup cornmeal
1 cup all-purpose flour
3 tbsp granulated sugar
1 Tbsp baking powder
1 1/2 cups yogurt
2 eggs
3 Tbsp olive oil
1/2 cup diced green onion
1 Tbsp minced jalapeño pepper

NOTES
Nutritional Analysis per Serving (1 Square)

Calories 167
Protein 5.3 g
Fat 3.9 g
Saturated Fat 0.6 g
Carbohydrates 28 g
Cholesterol 0.9 mg
Sodium 181 mg
Fiber 1.8 g

Prep Time: 10 minutes
Cook Time: 25 minutes

Make Ahead: Can be baked a day ahead or frozen up to 6 weeks.

Makes 12 squares

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