Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Sunday Baking for M-F Lunch Boxes
Corn on Cornbread
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
