Oprah's Skinny Cornbread Recipe & Summer Entertainin
Servings: 6 servings
Calories: 239kcal
Oprah's Skinny cornbread recipe, lightened up but just as delicious! Cast iron skillet cornbread,
Print Recipe
Ingredients
- Olive oil cooking spray
- ¼ cup diced yellow onion
- ½ cup fresh or thawed frozen corn kernels
- 2 TBS seeded and finely dices jalapeno chilies
- ½ cup all-purpose flour
- 2 TBS sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup stone-ground yellow cornmeal
- ¾ cup buttermilk
- 1 large egg beaten
- 2 TBS grapeseed oil
Instructions
- Preheat your oven to 400 degrees.
- Coat a nonstick skillet with cooking spray and heat over4 med-high heat. Saute onions, corn, and jalapenos until corn is slightly charred. Approximately 5 minutes.Set aside and cool to room temperature.
- Sift flour, sugar, baking powder, baking soda and salt into a medium bowl, add in cornmeal and whisk to blend.
- In a small bowl, whisk buttermilk, egg, and oil.Add the wet ingredients to the dry ingredients and stir with a wooden spoon. Fold in the corn mixture.
- Coat a 10 inch cast iron skillet with cooking spray and pour in the mixture. Level and smooth the top with a spatula.
- Bake for 15 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.
Nutrition
Serving: 6servings | Calories: 239kcal | Carbohydrates: 36g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 452mg | Potassium: 188mg | Fiber: 3g | Sugar: 7g | Vitamin A: 149IU | Vitamin C: 7mg | Calcium: 123mg | Iron: 2mg