Peachy Keen Cornbread

This subtly sweet cornbread is perfect for brunch served alongside a hot cup of coffee. Cornbread made with whole grains and creamed corn is cooked in a cast iron skillet and layered with a cinnamon and peach filling. A large serving has only 221 calories and more than 150 percent of your daily requirement of Vitamin C. Garnish with vanilla flavored Greek yogurt for an additional boost of protein and creaminess.

PEACHY KEEN CORNBREAD

Serves 8

INGREDIENTS

Dry:

2 ¼ cups yellow cornmeal
6 tsp. sugar
1 tsp. salt
2 tsp. baking powder
1/2 teaspoon baking soda

Wet:

1 cup fat free buttermilk
½ cup egg substitute
1 cup creamed corn
½ tsp. vanilla extract
2 tsp. canola oil 

Filling:

2 (16 oz.) packages frozen sliced peaches, thawed
4 tsp. sugar
1 Tbs. cornstarch
1 tsp. ground cinnamon
1 Tbs. lemon juice
½ tsp. vanilla extract
¼ tsp. salt

INSTRUCTIONS:

1. Preheat oven to 425°.
2. Put a 10-inch cast iron skillet into the oven to get hot while you prepare everything.
3. Starting with the filling, place thawed peaches into a medium saucepan set on medium-high heat.
4. Add all the filling ingredients and cook until thickened, about 5 minutes. Stir often to prevent sticking. Once thickened remove from heat and use kitchen scissors to chop up the peaches (keep them in the pan, just insert the scissors and snip around a bit). Set aside.
5. In a large mixing bowl, add all the dry ingredients and whisk with a fork.
6. In a separate bowl, add the wet ingredients and whisk with a fork.
7. Add wet ingredients to dry and stir just to combine.
8. Remove cast iron skillet from the oven (use a mitt!) and swirl the canola oil around in it, coating the bottom and sides.
9. Spoon/pour 2/3 of the cornbread mixture into the skillet. Layer the filling on top of the cornbread then dollop the top with the remaining cornbread mixture.
10. Return skillet to the oven and cook for 20 minutes, until the top is just golden brown. Remove and let cool a bit before slicing.

Per serving: 221 calories, 2.4g fat, 709mg sodium, 45g carbohydrates, 4g fiber, 13g sugar and 6g protein