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Serves 6.

1 teaspoon vegetable oil
1 cup flour
1 cup cornmeal
2 teaspoons sugar
1 tablespoon baking powder
2 teaspoons ground cumin
1 teaspoon salt
1-1/3 cups buttermilk
1 large egg, slightly beaten
2 egg whites
1 tablespoon butter, melted
1 11-ounce can whole kernel corn and peppers, drained
2 tablespoons finely chopped jalapeño pepper, seeded

Cooking Directions
Heat oven to 425 degrees F.
Coat 10-inch cast iron skillet with vegetable oil.
Place skillet in oven for 5 to 7 minutes.

In mixing bowl, combine flour, cornmeal, sugar, baking powder, cumin and salt; stir to blend.
Add remaining ingredients, mixing just until ingredients are moistened.

Pour batter into prepared skillet.
Bake at 425 degrees F for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Cool 5 minutes; serve warm.

Serving Suggestions

Put a little zip and texture into your cornbread.
Serve as a side with cajun dishes or with a entree salad.

Nutrition Facts
Calories 300 calories; Protein 13 grams; Fat 6 grams; Sodium 830 milligrams; Cholesterol 50 milligrams; Saturated Fat 2 grams; Carbohydrates 50 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit




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