0.0 – 0 reviews • Easy Baking
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
20 min |
| Cook: |
25 min |
| Yield: |
8 servings |
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
20 min |
| Cook: |
25 min |
| Yield: |
8 servings |
Ingredients
- Butter for greasing baking pan
- 1/2 cup flour
- 1 1/2 cups stoneground yellow cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 tablespoons baking powder
- 1 cup milk
- 3 eggs, lightly beaten
- 1/2 cup melted butter
- 2 cups thawed frozen corn kernels
Instructions
- Preheat the oven to 400 degrees. Lightly butter a 9inch square baking pan
- In a mixing bowl combine the dry ingredients: flour, cornmeal, salt, sugar and baking powder; set aside. In another mixing bowl combine the milk, eggs and melted butter and add to dry ingredients. Mix just until combined, then fold in the corn kernels.
- Transfer to baking pan and bake in middle of oven for 20 to 25 minutes or until a toothpick when inserted in middle of bread comes out clean. Remove cornbread from oven and serve hot or room temperature.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
344 |
| Total Fat |
17 g |
| Saturated Fat |
9 g |
| Carbohydrates |
41 g |
| Dietary Fiber |
2 g |
| Sugar |
4 g |
| Protein |
7 g |
| Cholesterol |
98 mg |
| Sodium |
322 mg |
| Serving Size |
1 of 8 servings |
| Calories |
344 |
| Total Fat |
17 g |
| Saturated Fat |
9 g |
| Carbohydrates |
41 g |
| Dietary Fiber |
2 g |
| Sugar |
4 g |
| Protein |
7 g |
| Cholesterol |
98 mg |
| Sodium |
322 mg |