Flaxseed-Chile Corn Bread with Asiago Cheese

Flaxseed-Chile Corn Bread with Asiago Cheese

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.

Serves 12 / Nutty, dense, and packed with flavor and healthy flaxseeds. Serving tips: 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 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 ■

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