Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Cold Day Sunday Start-Up Supper
Corn on Corn Bread
Getting reviews...
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 466
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 49 mg
- Sodium
- 423 mg
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 466
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 49 mg
- Sodium
- 423 mg
Ingredients
Directions
- Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.
