Creamed Corn Cornbread
- Number of Servings: 9
Ingredients
2 cups cornmeal, yellow or white1 cup all-purpose flour3 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon salt (leave out if corn or butter is salted)1 tablespoon brown sugar, optional*1 cup skim milk1 tablespoon white vinegar3/4 cup egg subsitute or 6 egg whites1 can (approx. 15 ounces) cream-style corn4 tablespoons unsalted butter, melted*Nutrition information includes brown sugar**Could subsitute buttermilk or plain yogurt for milk & vinegar. That would be a richer version.
1. Grease 9-inch square baking pan. Preheat oven to 425.
2. Combine milk and vinegar and let sit for 5 minutes.
3. Combine cornmeal, flour, baking powder, baking soda and salt in large mixing bowl. In another bowl whisk together brown sugar, soured milk, eggs and corn. Fold wet ingredients into dry ingredients until just mixed, folding in melted butter for last few strokes.
4. Pour into prepared baking dish and smooth top.
5. Bake 20-30 minutes or until golden-brown & toothpick inserted in middle comes out clean.
6. Cool on wire rack before serving
Serving Size: makes 9 1" square servings
Number of Servings: 9
Recipe submitted by SparkPeople user PASTORSELAH.
2. Combine milk and vinegar and let sit for 5 minutes.
3. Combine cornmeal, flour, baking powder, baking soda and salt in large mixing bowl. In another bowl whisk together brown sugar, soured milk, eggs and corn. Fold wet ingredients into dry ingredients until just mixed, folding in melted butter for last few strokes.
4. Pour into prepared baking dish and smooth top.
5. Bake 20-30 minutes or until golden-brown & toothpick inserted in middle comes out clean.
6. Cool on wire rack before serving
Serving Size: makes 9 1" square servings
Number of Servings: 9
Recipe submitted by SparkPeople user PASTORSELAH.
Nutritional Info Amount Per Serving
- Calories: 246.7
- Total Fat: 6.6 g
- Cholesterol: 14.6 mg
- Sodium: 727.5 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 3.0 g
- Protein: 7.3 g
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