Chiles, corn, and low-fat cheese, make this a flavorful, healthy recipe with the wholesome goodness of stone ground cornmeal. Great with chili & soup.
1-1/4 cups stone ground yellow cornmeal (medium grind)
3/4 cup all-purpose flour (can use half white flour and half whole wheat pastry flour)
2-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup + 2 tablespoons lowfat buttermilk*
1 large egg
2 tablespoons honey (optional)
1/4 cup chopped green onions
1 cup corn (canned or frozen)
1 tablespoon minced jalapeno (more or less to taste)
1 (4 oz.) can chopped green chiles (if there's liquid in the can, drain it)
1 cup shredded low-fat sharp cheddar cheese
--Preheat oven to 400 degrees. Spray 8x8" baking pan with cooking spray. (Can also use 12-cup muffin pan or cast iron skillet.) --Combine cornmeal, flour, baking powder, and salt in large bowl (plus buttermilk powder if you're using it--see * below). Whisk together. --In separate bowl, whisk the egg, buttermilk (or water--see * below), and honey together. Add egg mixture to dry ingredients. Stir until just mixed--don't over mix. --Add onion, corn, jalapeno, green chiles, and cheese; fold into batter until mixed. Pour into baking pan and bake for 25-30 minutes, until golden and a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes.
*In place of buttermilk, can substitute: --1 cup + 2 tablespoons water, and --4 tablespoons + 1 teaspoon dry buttermilk powder.