Nutritional Info

Nutrition Facts

Serving Size 1 (143g)

Calories 370
Calories from Fat 233 (63%)
Amount Per Serving %DIV
Total Fat 25.9g 40%
Saturated Fat 6.8g 34%
Monounsaturated Fat 17g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 20mg 7%
Sodium 469.5mg 20%
Potassium 113.9mg 2%
Total Carbohydrate 25.6g 9%
Dietary Fiber 1.6g 6%
Sugars 2.9g
Protein 4.3g 9%

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Recipe Description
For a less spicy version, use canned mild green chilies instead of jalapenos.
Prep time
15 min
Cook time
30 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1 1/4 Cup(c)  cornmeal
1 Cup(c)  unbleached, all purpose white flour
1 Tablespoon(T)  sugar
1 Tablespoon(T)  baking powder
1/2 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt
1 1/4 Cup(c)  buttermilk
1/4 Cup(c)  vegetable oil
2   egg whites, lightly beaten
1 Cup(c)  zucchini, shredded and excess water squeezed out
1/2 Cup(c)  fresh red bell pepper, patted dry and chopped
1/2 Cup(c)  corn kernels, thawed if frozen
1 Tablespoon(T)  jalapeno peppers, chopped

Preparation

Preheat the oven to 450° F. Coat an 8 by 8 inch pan with non stick spray. Combine the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir until well blended. Stir in the buttermilk, oil, and egg whites until all is moist but still lumpy. Stir in the remaing ingredients. Pour the batter into the pan. Bake for 30 minutes, until the center feels firm to the touch.

Additional notes

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Vegetable Cornbread
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