Blue Cornbread Recipe

Name: Blue Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 1 cup finely chopped sweet red pepper; 1/2 cup finely chopped onion; 1/4 cup minced jalapeno pepper; 1 1/3 cups blue cornmeal; 2/3 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons sugar; 1 cup nonfat buttermilk; 1/3 cup evaporated skimmed milk; 1/4 cup frozen egg substitute, thawed; 3 tablespoons reduced-calorie margarine, melted

Servings: persons

Vegetable cooking spray
1 cup finely chopped sweet red pepper
1/2 cup finely chopped onion
1/4 cup minced jalapeno pepper
1 1/3 cups blue cornmeal
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1 cup nonfat buttermilk
1/3 cup evaporated skimmed milk
1/4 cup frozen egg substitute, thawed
3 tablespoons reduced-calorie margarine, melted

1
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped red pepper, onion, and jalapenopepper; saute until tender.
2
Combine cornmeal and next 5 ingredients in a large bowl; make a well in center of mixture.
3
Combine buttermilk, skimmed milk, egg substitute, and melted margarine in a small bowl; add buttermilk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Stir invegetable mixture.
4
Pour batter into a 9-inch square pan coated with cooking spray. Bake at 425u00b0 for 25 minutes or until golden. Cut into squares to serve.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vegetable cooking spray, 1 cup finely chopped sweet red pepper, 1/2 cup finely chopped onion, 1/4 cup minced jalapeno pepper, and more.

Yes, Blue Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blue Cornbread

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