Speckled Corn Bread

Health score
14%
Speckled Corn Bread
45 min.
12
119kcal

Suggestions


Welcome to a delightful culinary adventure with our Speckled Corn Bread! This vibrant and flavorful bread is not only a feast for the eyes but also a treat for your taste buds. Perfectly baked to golden perfection, it combines the sweetness of thawed whole-kernel corn with the crunch of fresh red bell peppers, creating a harmonious blend of textures and flavors that will leave you craving more.

In just 45 minutes, you can whip up this delicious dish that serves 12, making it an ideal choice for family gatherings, potlucks, or simply a cozy night in. With only 119 calories per serving, you can indulge without the guilt! The unique combination of self-rising cornmeal mix and flour gives this bread a light and fluffy texture, while the hint of ground red pepper adds a subtle kick that elevates the overall taste.

Whether enjoyed warm straight from the oven or as a side to your favorite soups and stews, this Speckled Corn Bread is sure to impress. So gather your ingredients, preheat your oven, and get ready to create a dish that will not only satisfy your hunger but also bring joy to your dining table. Let’s get baking!

Ingredients

  • cup whole-kernel corn frozen thawed
  • 1.3 cups self-rising cornmeal mix yellow
  • large egg whites lightly beaten
  • 0.1 teaspoon ground pepper red
  • teaspoon butter 
  • cup bell pepper red chopped
  • 0.7 cup self-rising flour 
  • 1.3 cups skim milk 
  • teaspoon sugar 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • cake form

Directions

  1. Preheat oven to 40
  2. Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray.
  3. Saute corn and bell pepper 8 minutes or until corn is lightly browned and pepper is tender; stir frequently.
  4. Let cool.
  5. Combine vegetable mixture, cornmeal mix, flour, sugar, and ground red pepper in a large bowl; add milk and egg whites, stirring until moist.
  6. Pour batter into a 9-inch round cake pan coated with cooking spray.
  7. Bake at 400 for 30 minutes or until a wooden pick inserted in center comes out clean.
  8. Remove from pan; let cool completely on a wire rack.

Nutrition Facts

Calories119kcal
Protein14.29%
Fat9.1%
Carbs76.61%

Properties

Glycemic Index
19.53
Glycemic Load
4.07
Inflammation Score
-6
Nutrition Score
6.9473912715912%

Flavonoids

Luteolin
0.08mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:119.07kcal
5.95%
Fat:1.23g
1.89%
Saturated Fat:0.22g
1.35%
Carbohydrates:23.25g
7.75%
Net Carbohydrates:21.35g
7.76%
Sugar:2.81g
3.13%
Cholesterol:0.77mg
0.26%
Sodium:301.33mg
13.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.34g
8.68%
Vitamin C:16.13mg
19.55%
Phosphorus:167.51mg
16.75%
Folate:63.68µg
15.92%
Vitamin B1:0.17mg
11.11%
Vitamin A:524.9IU
10.5%
Vitamin B2:0.17mg
9.8%
Calcium:93.03mg
9.3%
Manganese:0.18mg
9.19%
Fiber:1.9g
7.59%
Vitamin B3:1.35mg
6.74%
Vitamin B6:0.13mg
6.61%
Selenium:4.47µg
6.38%
Iron:1.09mg
6.08%
Magnesium:18.91mg
4.73%
Potassium:142.47mg
4.07%
Zinc:0.51mg
3.42%
Vitamin B5:0.29mg
2.93%
Vitamin B12:0.15µg
2.56%
Copper:0.05mg
2.37%
Vitamin D:0.28µg
1.87%
Vitamin E:0.26mg
1.7%
Source:My Recipes