If you’re concerned about calories, you don’t have to rule out baked goods entirely. This week’s Health-e-Recipe for Soft Cornbread with Black Beans is a great example of low-fat, healthful baking.
For starters, stone-ground yellow cornmeal is a whole grain. Eating whole grains — at least 3 servings per day — provides more cancer-fighting fiber and phytochemicals than are found in refined grains. This recipe uses whole-wheat pastry flour as well. If you can’t find low-fat buttermilk, you can substitute an equal amount of plain, low-fat yogurt.
The onion, chile peppers, whole corn kernels and black beans make this recipe unusual — and give it folate from the beans and other compounds from the peppers and corn to bolster its healthy ingredients even more. Not to mention mouth-watering flavor.
For more delicious baked items that fit a cancer-fighting diet, check out The AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.
Is corn good for a cancer patient?
Corn, a whole grain (and vegetable), can be part of a healthy dietary pattern to reduce cancer risk and for healthy survivorship. Fresh corn contains fiber along with other vitamins, minerals and nutrients like vitamin C, magnesium and carotenoids, such as beta-carotene. You can find several AICR recipes using corn here. Enjoy!