Pan-Roasted Corn-And-Cumin Corn Bread Recipe

Name: Pan-Roasted Corn-And-Cumin Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 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

Servings: persons

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 400u00b0.
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; saute 3 minutes or until lightly browned. Place corn mixture in a large bowl; set aside. Coat skillet with 2 teaspoons oil. Place in a 400u00b0 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 400u00b0 for 40 minutes or until a toothpick inserted in center comes out clean.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: Cooking spray, 1 cup frozen whole-kernel corn, thawed, 1 teaspoon ground cumin, 2 tablespoons vegetable oil, divided, and more.

Yes, Pan-Roasted Corn-And-Cumin Corn Bread 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.

Pan-Roasted Corn-And-Cumin Corn Bread

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