dish
Three Pepper Cornbread

12
Serves
183
Calories
15
Nutrients
13
Vitamins

Ingredients

1/4 cup diced red bell pepper
1/4 cup diced, yellow bell pepper
1/4 cup diced, green bell pepper
1/2 cup flour
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon sugar
1 tablespoon baking powder
3 large eggs ,room temperature
1 1/4 cups low-fat milk ,room temperature
8 tablespoons (one stick) unsalted butter , melted

Cooking Instructions

1. Preheat the oven to 400°F. Coat a 9" x 9" pan with nonstick spray.

2. While the oven is heating, sauté the peppers in a non-stick pan until tender, about 5 minutes.

3. Sift the flour, cornmeal, salt, sugar and baking powder together in a mixing bowl. (This can be done the night before and kept covered on the counter.)

3. Stir in the eggs, milk, butter and cooked diced peppers with a wooden spoon until the dry ingredients are just moistened. Do not overmix.

4. Pour into the pan and bake until golden brown around the edges, about 15 minutes. The cornbread is done when a small knife inserted in the center comes out dry. Best when served warm from the oven.

Serving Size: 1 slice = 1/12 of cornbread

Nutrition Information

Number of Servings: 12
Calories
183
Protein
5 g
Total Carbohydrate
20 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
2 g
Total Fat
9 g
Saturated Fat
5 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
74 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
10 %
Percent Calories from Carbohydrate
44 %
Percent Calories from Fat
46 %
Vitamin A
710 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
10 mg
Vitamin D
22 IU
Folate
51 mcg
Vitamin E
1 IU
Vitamin K
2 mcg
Pantothenic Acid
0 mg
Calcium
43 mg
Iron
1 mg
Phosphorus
73 mg
Potassium
147 mg
Sodium
284 mg
Zinc
0 mg