Pan-Roasted Corn-and-Cumin Corn Bread

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 cup whole-kernel corn frozen thawed
• 1 large eggs 
• 0.8 cup flour all-purpose
• 1 teaspoon ground cumin 
• 1 cup buttermilk low-fat
• 0.5 teaspoon salt 
• 2 tablespoons vegetable oil divided
• 1 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• toothpicks

Directions

1. Preheat oven to 40
2. Place an 8-inch cast-iron skillet or ovenproof heavy skillet coated with cooking spray over medium heat until hot.
3. Add corn and cumin; saut 3 minutes or until lightly browned.
4. Place corn mixture in a large bowl; set aside. Coat skillet with 2 teaspoons oil.
5. Place in a 400 oven for 10 minutes or until hot.
6. Add cornmeal and next 4 ingredients (cornmeal through salt) to corn mixture.
7. Combine 4 teaspoons oil, buttermilk, and egg in a bowl; add to cornmeal mixture, stirring just until moist. Spoon into preheated skillet.
8. Bake at 400 for 40 minutes or until a toothpick inserted in center comes out clean.