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.
Flaxseed-Chile Corn Bread with Asiago Cheese
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Ingredients
- 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
Instructions
- 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).
- 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.
Recipe Notes
Nutrition Facts
Flaxseed-Chile Corn Bread with Asiago Cheese
Amount Per Serving
Calories 160
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 2g
10%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 26mg
9%
Sodium 375mg
16%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
12%
Protein 6g
12%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 160 cal, 8g fat (2g mono, 3g poly, 2g sat), 26mg chol, 6g protein, 18g carb, 3g fiber, 375mg sodium
