* Exported from MasterCook *
Cornbread, Cheese and Pepper
Recipe By :Woman's Day Kitchen
Serving Size : 21 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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Oil -- for the pan
1 c. cornmeal
1 c. all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. baking soda
1 tsp. kosher salt
1 c. lowfat buttermilk
2 large eggs
1/4 c. unsalted butter -- melted
1/2 c. finely grated Romano cheese -- (about 1 oz)
1/2 tsp. pepper
Fold pecorino into classic cornbread batter for a savory spin on this
Thanksgiving side.
TOTAL: 35 mins
Makes 21 sticks or 8 slices
Serving Size: 2 or 3 sticks or 1 slice
Heat oven to 425F. Oil a cast-iron corn stick pan or an 8" cast iron skillet.
In a large bowl, whisk together cornmeal, flour, sugar, baking
powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, eggs, and melted
butter. Fold wet ingredients into dry ones, then fold in cheese and pepper.
Transfer batter to prepared pan (if using a corn stick pan, you'll
need to bake in 3 batches), and bake until golden brown and top
springs back when pressed, 12 to 15 minutes for corn stick pan and 20
to 25 minutes for skillet.
Cal 105, Fat 5g, Carb 13g, Sod 255mg, Fiber 1g, Pro 3g
S(Internet address):
https://www.womansday.com/food-recipes/food-drinks/a29478085/cheese-and-pepper-cornbread-recipe/
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Per Serving (excluding unknown items): 82 Calories; 3g Fat (32.4%
calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber;
27mg Cholesterol; 193mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1111