The Washington Post

Skinny Corn Bread

Skinny Corn Bread 6.000

Goran Kosanovic for The Washington Post

Feb 6, 2017

Corn kernels, jalapeño and onion bulk up this low-fat skillet version.

You'll need a 10-inch (medium) ovenproof skillet, preferably cast iron.

Make Ahead: The corn bread is best served warm, but you can refrigerate leftovers, wrapped in plastic wrap, for up to 1 week. The leftovers are also good for cutting into cubes and toasting for salad croutons.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 1/4 cup diced yellow onion
  • 1/2 cup fresh or frozen/defrosted corn kernels
  • 2 tablespoons seeded, finely chopped fresh jalapeño peppers
  • 1/2 cup flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup stone-ground yellow cornmeal
  • 3/4 cup buttermilk
  • 1 large egg, beaten
  • 2 tablespoons grapeseed oil

Directions

Place the ovenproof skillet on the middle oven rack; preheat to 400 degrees.

Spray a small nonstick skillet with olive oil cooking spray and place over medium-high heat. Add the onion, corn and jalapeños; cook for about 5 minutes, stirring a few times, just until the corn is lightly charred. Transfer the mixture to a bowl to cool.

Sift together the flour, sugar, baking powder, baking soda and salt into a mixing bowl. Whisk the cornmeal into the dry ingredients.

Whisk together the buttermilk, egg and oil in a large liquid measuring cup, then pour that mixture into the bowl of dry ingredients, stirring just until blended. Fold in the cooled corn mixture.

Remove the hot skillet from the oven; immediately pour the batter into the skillet, spreading it evenly. Bake for 10 to 12 minutes, until the top is lightly golden and the center is just firm to the touch.

Transfer the pan to a wire oven rack to cool for a few minutes before cutting the corn bread into wedges.

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Recipe Source

Adapted from "Food, Health and Happiness: 115 On-Point Recipes for Great Meals and a Better Life," by Oprah Winfrey (Flatiron Books, 2017).

Tested by Lynn O'Brien.

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Nutritional Facts

Calories per serving (using low-fat buttermilk): 190


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 35mg 12%

Sodium: 260mg 11%

Total Carbohydrates: 28g 9%

Dietary Fiber: 3g 12%

Sugar: 4g

Protein: 6g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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