Pan-Roasted Corn-and-Cumin Corn Bread

Yield: 8 servings (serving size: 1 wedge)
Source: November 1997
Comments from an OH Kitchen: This is a good basic corn bread with a light cumin taste. I would like a stronger cumin flavor so next time I will add more. The taste is more distint when the corn bread is cool than when it is hot. It's not on the sweet side, but more like the southern style I remember from my childhood. Like Southern Cornbread the oil is heated in the pan before the mix is added. That way you get a nice crunchy crust. For that reason I will use corn oil next time instead of the Canola that I had in the pantry.


Cooking spray
1 cup frozen whole-kernel corn, thawed
1 teaspoon ground cumin
2 tablespoons vegetable oil, divided
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1 large egg


  1. Preheat oven to 400°.
  2. Place an 8-inch cast-iron skillet or ovenproof heavy skillet coated with cooking spray over medium heat until hot. Add corn and cumin; sauté 3 minutes or until lightly browned. Place corn mixture in a large bowl; set aside. Coat skillet with 2 teaspoons oil. Place in a 400° oven for 10 minutes or until hot.
  3. Add cornmeal and next 4 ingredients (cornmeal through salt) to corn mixture. Combine 4 teaspoons oil, buttermilk, and egg in a bowl; add to cornmeal mixture, stirring just until moist. Spoon into preheated skillet. Bake at 400° for 40 minutes or until a toothpick inserted in center comes out clean.


Healthy Units: 4 per serving
CALORIES 177 (25% from fat); FAT 4.9g (satfat 1.1g, monofat 1.5g, polyfat 1.9g); PROTEIN 5.1g; CARBOHYDRATE 28.4g; FIBER 1.8g; CHOLESTEROL 29mg; IRON 1.7mg; SODIUM 228mg; CALCIUM 95mg;

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