Delicious Living
  • 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 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 organic 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 organic canola oil

Flaxseed-Chile Corn Bread with Asiago Cheese

Lisa Turner | Delicious Living
  • Serves: 12 people

Nutty, dense, and packed with flavor and healthy flaxseeds. Serve warm alongside a Southern-style meal of fiber-rich red beans and braised greens. Or toast and top with poached eggs for a hearty breakfast.

  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

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