Aubrey's Corn Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 108.6
  • Total Fat: 3.2 g
  • Cholesterol: 31.2 mg
  • Sodium: 251.4 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Aubrey's Corn Bread calories by ingredient
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Introduction

I'd prefer to make this with real butter since I want to avoid palm oil, otherwise this is AMAZING. It has more of a sweet-fresh corn taste than the gritty cornbread I grew up with. I'd prefer to make this with real butter since I want to avoid palm oil, otherwise this is AMAZING. It has more of a sweet-fresh corn taste than the gritty cornbread I grew up with.
Number of Servings: 12

Ingredients

    1 1/4 cups corn kernals (if frozen, let thaw)
    1/4 cup buttermilk (or milk with a tsp of vinegar added)
    1/4 cup cornmeal
    2 eggs
    1 1/4 cups whole wheat flour
    1 tsp salt
    1/2 tsp baking powder
    1/4 tsp baking soda

    1/2 jalepeno, sliced
    2-3 sundried tomatoes diced
    4 tbsp butter, melted

Directions

Whiz the corn kernals with buttermilk and cornmeal in a food processor, then add in the eggs until homogenous. Separately whisk the dry ingredients together and slowly add them to the wet. Pour into a greased pan and top with jalepeno slices and sliced sundried tomatoes. Drizzle melted butter on top and bake at 350 for 25 minutes (remember to rotate it halfway through for even baking!)

Serving Size: Makes 12 hearty chunks to accompany your chili

Number of Servings: 12

Recipe submitted by SparkPeople user AUBRETTE.

TAGS:  Side Items |

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