Nutty, dense, and packed with flavor and healthy flaxseeds, this cornbread is great for serving warm alongside a Southern-style meal of fiber-rich red beans and braised greens or toasted and topped with poached eggs for a hearty breakfast.
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1 cup yellow cornmeal
(not stone-ground)
3/4 cup whole-wheat flour
1/4 cup ground flaxseed
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1/2 teaspoon black pepper
3-4 scallions or green onions, finely chopped (about 1/3 cup)
3/4 cup grated Asiago cheese
1 medium serrano pepper, seeded and minced (1–2 tablespoons)
1/2 cup frozen yellow corn
3/4 cup reduced-fat (2 percent) or whole milk
1 cup low-fat buttermilk
1 large egg
2 teaspoons agave nectar
3 tablespoons canola oil
1. Preheat oven to 400˚. In a large bowl, whisk together cornmeal, flour, flaxseed, baking powder, baking soda, salt, and pepper. Use a fork to whisk in scallions, cheese, serrano pepper, and corn. In a separate bowl, whisk together milk, buttermilk, egg, agave, and oil. Add to cornmeal mixture, stirring just until combined (don’t overmix).
2. Pour into a lightly greased 9x13-inch baking pan. Bake on middle oven rack for 18–20 minutes, until golden and an inserted tester comes out clean.
PER SERVING: 160 cal, 8g fat (2g mono, 3g poly, 2g sat), 26mg chol, 6g protein, 18g carb, 3g fiber, 375mg sodium ■