Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
No Cornmeal Cornbread
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- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 367
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 90 mg
- Sodium
- 355 mg
Think you can’t make cornbread without cornmeal? No problem! We use sweet in-season corn and blend it up with milk and sour cream to deliver all that good corn flavor, even without cornmeal. Don't hold back if you get the craving to stir a little Cheddar, scallions and crispy bacon in there, as well.
- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 367
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 90 mg
- Sodium
- 355 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Whisk the flour, sugar, baking powder, salt and baking soda together in a large bowl.
- Combine the sour cream, milk, butter, corn and eggs in a blender and blend until smooth. Add to the dry ingredients and whisk until smooth. Butter a 9-by 13-inch baking dish and pour in the batter.
- Bake until the cornbread springs back when pressed and is golden around the edges, 30 to 35 minutes. Let cool 15 minutes in the baking dish before slicing.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
