Baking time: 15 minutesA delightful alternative to hot cereal, this savory cornbread is a whole grain treat. Be sure to use 100 percent stone-ground cornmeal for the best texture, flavor, and nutrition.
Preparation time: 15 minutes Baking time: 15 minutes
3 tablespoons canola oil
¼ cup finely chopped scallions, all parts
¼ cup finely chopped bell pepper, any color
2 slices (2 ounces) finely chopped Canadian bacon
1 cup stone-ground cornmeal
¾ cup whole wheat pastry flour
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 egg
11⁄3 cups buttermilk
1. Preheat the oven to 425°F. Heat the oil in a 9" heavy skillet, preferably cast iron, over medium-high heat for 30 seconds. Add the scallions, bell pepper, and bacon. Cook, stirring, for about 1 minute, or until the scallions are wilted. Remove from the heat.
2. In a mixing bowl, combine the cornmeal, flours, baking powder, baking soda, and salt. Stir with a fork or pastry blender to mix. In a small bowl, beat the egg with a fork. Add the egg and the buttermilk to the dry ingredients. Stir just until no dry ingredients are visible. Add the skillet mixture to the bowl. Stir to mix. Pour the batter into the skillet.
3. Bake for about 15 minutes, or until a tester inserted in the center comes out clean. Serve warm, cut into wedges.
MAKES 8 SERVINGS
Per serving: 174 calories, 21 g carbohydrate, 6 g protein, 8 g fat, 1 g saturated fat, 33 mg cholesterol, 483 mg sodium, 2 g fiber
Carbohydrate Choices: 1
Dietary Exchanges: 1 starch, 1 fat
NOTE: Any extra wedges can be frozen individually. Reheat in a toaster oven.
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