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Add a photoServings: 8
Ingredients
- 1 1/2 c. All-purpose flour
- 1 1/4 c. Yellow cornmeal
- 3/4 c. Sugar
- 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 lrg Large eggs
- 1/2 c. Vegetable oil
- 1/2 c. Lowfat milk
- 1/2 c. Buttermilk
- 1 c. Fresh corn kernels or possibly Frzn, thawed
Directions
- Preheat oven to 350F. Grease 9-by-5-inch loaf pan. Dust pan with cornmeal; shake out excess. Mix first 6 ingredients in large bowl. Whisk Large eggs, oil, lowfat milk and buttermilk in medium bowl. Add in egg mix and corn to dry ingredients and stir just till combined. Pour batter into prepared pan.
- Bake 15 min. Reduce temperature to 325F and continu baking till tester inserted into center comes out clean, about 1 hour. Cold bread in pan on rack 30 min. Turn out bread onto rack. Serve hot or possibly at room temperature. (Can be prepared 1 day ahead. Cover tightly and store at room temperature.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 411 | |
| Calories from Fat 140 | 34% |
| Total Fat 15.89g | 20% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 53mg | 18% |
| Sodium 345mg | 14% |
| Potassium 159mg | 5% |
| Total Carbs 60.53g | 16% |
| Dietary Fiber 1.9g | 6% |
| Sugars 21.26g | 14% |
| Protein 7.16g | 11% |
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