Since my recent post about light and healthy cornbread recipes , I have corn bread on the brain and am seeing recipes for all kinds of cornbread everywhere. I guess it’s how the universe works. What you focus on grows! First came this rich and yummy sounding cornbread casserole , from Nancy Fox at Skinny Taste that I just can’t wait to try.
Next came this recipe for Moist Mexican Corn Bread in the December/January issue of , which is brimming with delicious sounding good-for-you comfort food recipes perfect for this time of year.
This moist cornbread calls for ground flaxseed, which is a great source of omega 3 fats, antioxidants and fiber. It gets it’s Mexican inspiration from the addition of chopped sweet red pepper and and reduced fat monterey Jack cheese. To add more zip, you could add a small can of chopped green chiles and/or use pepper Jack cheese.
1-1/2 cups shredded reduced fat Jack cheese, divided
1/2 cup finely chopped sweet red pepper
Position an oven rack in the center and heat oven to 350 degrees. Coat an 11×7-inch or 9-inch square baking pan with nonstick cooking spray.
In a large bowl, whisk together the flour, cornmeal, ground flaxseed, sugar, baking powder and salt until well combined.
In a small bowl, whisk together the eggs, milk and oil.
Stir the egg mixture into the flour mixture just until moistened.
Gently stir in the corn, 1 cup of cheese and red pepper.
Scrape mixture into the prepared pan and spread out evenly.
Sprinkle with remaining cheese.
Bake at 350 degrees 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and set on a wire rack to cool.
Nutrition & Cooking Notes
Nutritional Estimates Per Serving (1 piece): 188 calories, 6 g fat, 26 g carbs, 2 g fiber, 9 g protein and 5 Weight Watcher PointsPlus value.
*Add a 4 ounce can of chopped green chiles
*Substitute low fat buttermilk instead of fat-free milk
*Substitute pepper Jack cheese for the Jack cheese
*Substitute 1/4 to 1/2 cup creamed corn for the same amount of corn
*Substitute 1/4 to 1/2 cup rinsed and drained black beans for same amount of corn
*Add 1/4 to 1/2 teaspoon chili powder