by Cooking Light

Yield12 servings (serving size: 1 wedge)

Ingredients

  • Cooking spray
  • 1 1/4 cups stone-ground cornmeal
  • 1 cup fresh corn kernels (about 2 ears)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup nonfat buttermilk
  • 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
  • 2 tablespoons minced pickled jalapeño peppers
  • 1 1/2 tablespoons butter, melted
  • 1 1/2 tablespoons honey
  • 1 tablespoon canola oil
  • 2 large eggs, lightly beaten

Preparation

1. Preheat oven to 375°.

2. Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated.

3. Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, cheese, jalapeños, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined.

4. Spoon mixture into preheated pan. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into 12 wedges.

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