Recipe courtesy of Michele Urvater
Corn on Corn Bread
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 466
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 68
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 10
- Cholesterol
- 49
- Sodium
- 423
Ingredients
2 cups all purpose flour
2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
2 large eggs
2 cups buttermilk or 1 cup yogurt mixed with 1 cup milk
1 cup thawed frozen corn kernels
1/2 cup corn oil
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.