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Ingredientes
- 1 c. all-purpose flour
- 3/4 c. medium-grnd yellow cornmeal
- 1/2 c. grated pepper jack - (1 1/2 ounce)
- 1 tsp baking pwdr
- 1 tsp salt
- 2 lrg Large eggs
- 1 c. lowfat milk
- 3 Tbsp. honey
- 1/4 c. unsalted butter - (1/2 stick) melted, plus a little more for buttering the pan
Direcciones
- To make the cornbread, preheat the oven to 425 degrees. Butter an 8-inch square baking dish.
- Combine the flour, cornmeal, cheese, baking pwdr, and salt in a large bowl.
- In a mixing bowl, whisk together the Large eggs, lowfat milk, and honey. Add in the wet ingredients to the dry ingredients, stirring till just combined. Add in the melted butter and stir into the mix. Pour into the prepared pan and bake till a toothpick comes out clean, 15 to 20 min.
- This recipe yields 16 or possibly more servings.
- Cook's
- Note: You can make the cornbread and store it in the freezer, covered tightly in plastic wrap, for a few weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 12 servings | |
| Calories 117 | |
| Calories from Fat 48 | 41% |
| Total Fat 5.45g | 7% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 393mg | 16% |
| Potassium 57mg | 2% |
| Total Carbs 14.44g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.71g | 4% |
| Protein 3.02g | 5% |
