| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 ears corn, on the cob, kernels removed and cob scraped for “milk”
- 2 cups self-rising medium to course ground cornmeal
- 1/2 teaspoon baking powder
- 1/2 cup yogurt or buttermilk
- 1/2 soy milk
- 1/2 cup water
- 1/4 cup unbleached flour
- 1 egg
- 1 teaspoon olive oil
- 1 teaspoon ghee
- 3 teaspoons honey, optional
Instructions
- Preheat oven to 325 degrees F.
- Mix the corn and milk from the corn into a large bowl with all other ingredients. Grease or oil an 8-inch pan, and then dust it evenly with cornmeal. Pour in cornbread mixture and bake for 30 to 40 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 288 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 31 mg |
| Sodium | 60 mg |
Reviews
Tried the cornbread, followed the recipe all the way. It turned out horrible, tasted like dirty socks
Cornbread has nice consistency but there is too much salt and not enough sweet. Next time I will add honey!