Ingredients
- ¾ cup yellow cornmeal
- 1 cup flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg (well beaten)
- 1 tablespoons shortening (melted, or butter or margarine)
- 1 cup cooked corn (approximately 2 ears, plus juice scraped from the cob)
Instructions
- Preheat oven to 425º, and grease an 8” square pan or a cast iron skillet
- Mix the cornmeal, flour, sugar, baking powder, and salt in a bowl. Add the milk, egg, melted shortening, and corn and corn juices. Blend well
- Spoon into the prepared pan, and bake for about 20 minutes, or until a cake tester or toothpick comes out clean. Cool in the pan, and cut into squares.
Notes
Makes approximately 9 pieces Optional: Add 1/2 cup grated cheddar or Jack cheese.
Nutrition Facts
Corn Bread
Amount per Serving
Calories
180
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
24
mg
8
%
Sodium
327
mg
14
%
Potassium
130
mg
4
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
5
g
10
%
Vitamin A
82
IU
2
%
Vitamin C
0.3
mg
0
%
Calcium
118
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.