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Ingredients
- 3 c. Frzn whole-kernel corn, thawed
- 3 x Large eggs
- 2 Tbsp. Each unsalted margarine, melted, and all-purpose flour
- 1 Tbsp. Granulated sugar
- 2 tsp Double-acting baking pwdr
- 1 dsh Salt
Directions
- In blender container combine corn, Large eggs, and margarine and process till pureed, scraping down sides of container as necessary (mix will be slightly lumpy). Add in remaining ingredients and, using an on-off motion, process till combined.
- Preheat oven to 375 degrees F. Spray 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan with nonstick cooking spray; pour in corn mix and smooth top.
- Cover pan with double thickness of foil; crimp edges to sides of pan to seal. Place pan in 13 x 9 x 2-inch baking pan and fill baking pan with boiling water to a depth of about 1 inch; bake in middle of center oven rack for 1 hour (till knife, inserted in center of bread, comes out clean). Remove pan from oven and loaf pan from water bath; remove foil and let stand for 10 min. Run knife around edges of bread and unmold onto serving plate.
- To serve, cut into 6 equal slices.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 6 servings | |
| Calories 179 | |
| Calories from Fat 158 | 88% |
| Total Fat 17.61g | 22% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 61mg | 3% |
| Potassium 38mg | 1% |
| Total Carbs 2.46g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.29g | 2% |
| Protein 3.27g | 5% |
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