Flaxseed-Chile Corn Bread with Asiago Cheese
  • 1cup yellow cornmealnot stone ground
  • 3/4cup whole-wheat flour
  • 1/4cup ground flaxseed
  • 2teaspoons baking powder
  • 1/2teaspoon baking soda
  • 3/4teaspoon salt
  • 1/2teaspoon black pepper
  • 3-4 scallions or green onions, finely choppedabout 1/3 cup
  • 3/4cup grated Asiago cheese
  • 1 medium serrano pepper, seeded and minced1-2 tablespoons
  • 1/2cup organic frozen yellow corn
  • 3/4cup reduced-fat (2 percent) or whole milk
  • 1cup low-fat buttermilk
  • 1large egg
  • 2teaspoons agave nectar
  • 3tablespoons organic 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 9×13-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