Camp-style Skillet Corn Bread With Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | New, Veglife2 | 12 | Servings | |
INGREDIENTS
| 2 | T | Sesame seeds |
| 1 | c | Yellow cornmeal |
| stone-ground | ||
| preferably | ||
| 1/2 | c | Unbleached white flour |
| 1/2 | c | Whole wheat pastry flour |
| 1 | T | Baking powder |
| 1/2 | t | Salt |
| 1 1/4 | c | Grated reduced-fat. hot |
| pepper Jack | ||
| cheese | ||
| 2 | Eggs | |
| 1 | c | 2% lowfat milk |
| 4 | T | Butter |
| 1 | T | Maple syrup |
INSTRUCTIONS
Place sesame seeds in a dry 10-inch skillet over medium heat. Toast, shaking skillet until golden. Pour seeds into a large mixing bowl and set skillet aside. 2. To sesame seeds in bowl, add cornmeal, flours, baking powder, and salt. Stir in cheese. Make a well in the center 3. In a 4-cup measure or medium bowl, whisk together eggs, milk, and maple syrup. In the skillet, melt butter over medium heat. Remove skillet from heat, and add 3 tablespoons of the melted butter to egg mixture. Pout mixture into well of the dry ingredients. Stir just until evenly moistened. 4. Place skillet back on medium heat. Pour batter into warmed skillet with remaining butter in it. Cover tightly and cook over low heat for 25 to 35 minutes, or until firm on top and sides ate browned; a cake tester inserted into the center should come out clean. (Don't peek before 20 minutes. Serve hot directly from the pan, cut into wedges. Makes 1 round bread. 12 wedges MC_Busted by Karen C. Greenlee By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999. Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 88
Total Fat: 10g
Cholesterol: 54.5mg
Sodium: 473.4mg
Potassium: 107.6mg
Carbohydrates: 15.2g
Fiber: 1.1g
Sugar: 2.4g
Protein: 8.9g