Roasted Chili Corn Bread
Scallion cornbread recipes are very popular around where I live, and the addition of peppers makes this spicy cornbread recipe a family favorite. Try it tonight!
Notes
For lots more tantalizing cornbread recipes (or do you say corn bread recipes?), check out our collection here.
Cooking Time1 hr 20 min
Ingredients
- 2 ears of corn (in the husk)
- mesquite flavored vegetable cooking spray
- 1 small red bell pepper, halved
- 1 small poblano peppers, halved
- 1 jalapeno, halved
- 3 green onions (white parts only)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal plus 1 tablespoon
- 3 tablespoon light brown sugar
- 2 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 2 egg whites
- 1 cup lowfat buttermilk
- 3 tablespoon minced cilantro
Instructions
- Soak corn in water to cover for 30 minutes; drain.
- Preheat oven to 425F degrees.
- Spray aluminum foil-lined jelly roll pan with cooking spray; arrange vegetables in single layer on pan, with corn to the outside.
- Spray vegetables, except corn, generously with cooking spray; sprinkle vegetables, except corn, with cumin and oregano.
- Roast vegetables at 425F degrees until browned and tender, about 40 minutes.
- Remove from oven and let stand until corn is cool enough to handle. Reduce oven temperature to 350F degrees.
- Remove and discard corn husks; cut corn kernels off cobs.
- Chop remaining vegetables into 1/4" pieces.
- Combine flour, 1/2 cup cornmeal, brown sugar, baking powder, and salt in medium bowl.
- Whisk egg and egg whites into buttermilk; add to flour mixture, stirring just until combined.
- Stir in vegetables and cilantro.
- Grease 8" baking pan and sprinkle with the remaining 1 tablespoon cornmeal; pour batter into pan.
- Bake at 350F degrees until corn bread is browned and toothpick comes out clean, 35 to 40 minutes.
- Cool on wire rack; serve warm.