Friday, October 22, 2010

Extra Corny Corn Bread

*Adapted from the Better Homes and Gardens cookbook. The original recipe can be viewed online here. I thought the original recipe was too fluffy and didn't have enough of the corn flavor, so here's my version.

PREP: 15 minutes

3/4 cup all-purpose flour
1 cup cornmeal
3 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 cup milk
1/4 cup cooking oil or melted butter
2/3 cup frozen whole kernel corn, thawed

1. Preheat oven to 400 degrees. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
2. In a small bowl, combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in corn kernels.
3. Pour batter into a greased 10-inch cast-iron skillet or a 9-inch round baking pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm with butter and honey (optional).

1. For Corn Muffins, prepare as above except spoon batter into 12 greased muffin cups, filling two-thirds full.
2. For Green Chile Corn Bread: Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese and one 4-ounce can diced green chili peppers, drained, in to the batter.

8 servings

*       Calories 222.6 Description:  
*      Total Fat 9.1 g Description:      
*      Saturated Fat 1.2 g Description:      
*      Polyunsaturated Fat 2.5 g Description:      
*      Monounsaturated Fat 4.8 g Description:  
*      Cholesterol 54.7 mg Description:  
*      Sodium 302.7 mg Description:  
*      Potassium 157.3 mg Description:  
*      Total Carbohydrate 30.6 g Description:      
*      Dietary Fiber 1.8 g Description:      
*      Sugars 6.9 g Description:  
*      Protein 5.5 g

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