Whole-kernel Corn Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Breads | 12 | Servings | |
INGREDIENTS
| 1/2 | t | Vegetable oil |
| 3 | T | Vegetable oil |
| 1 | c | All-purpose flour |
| 1 | c | Fresh corn cut from cob or |
| frozen thawed | ||
| 2/3 | c | Yellow cornmeal |
| 1/3 | c | Whole-wheat flour |
| 2 | T | Sugar |
| 2 | t | Baking powder |
| 1/2 | t | Salt |
| 1/4 | t | Ground red pepper |
| 1 | c | Skim milk |
| 1 | Egg |
INSTRUCTIONS
Coat a 9-inch cast-iron skillet with 1/2 teaspoon oil. Place skillet in a 425 degree oven. Combine remaining 3 tablespoons oil and remaining ingredients in a bowl, stirring well; pour into skillet. Bake at 425 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Yield: 12 servings. Per serving: 136 Calories; 4g Fat (29% calories from fat); 4g Protein; 21g Carbohydrate; 15mg Cholesterol; 166mg Sodium Serving Ideas : Cut corn bread into wedges. Recipe by: Cooking Light, Jul/Aug 1994, page 77 Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 140
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 15.9mg
Sodium: 229mg
Potassium: 104.3mg
Carbohydrates: 21.7g
Fiber: 1.2g
Sugar: 3.7g
Protein: 3.5g