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Ingredients
- 4 Tbsp. Unsalted butter, melted (divided use)
- 1 c. Yellow cornmeal, preferably Stone-grnd
- 3/4 c. All-purpose flour
- 2 Tbsp. Sugar
- 1 Tbsp. Plus 1 tsp baking pwdr
- 1/2 tsp Salt
- 1 can (8 ounce) creamed corn
- 1 c. Lowfat milk
- 1 lrg Egg, well beaten
Directions
- Preheat the oven to 450 F. Pour 2 Tbsp. melted butter into 9-inch cake pan; bake for 5 min, till pan is very warm. Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking pwdr and salt.
- Make a well in the center and pour the creamed corn, lowfat milk, remaining 2 Tbsp. butter and egg into the well. Stir till smooth. Pour the batter into the warm pan.
- Bake till corn bread is golden and a toothpick inserted in the center comes out clean, 30 to 35 min. Remove corn bread from oven, and let it stand for 15 min before serving.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 488 | |
| Calories from Fat 130 | 27% |
| Total Fat 14.78g | 18% |
| Saturated Fat 8.26g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 1942mg | 81% |
| Potassium 359mg | 10% |
| Total Carbs 80.64g | 22% |
| Dietary Fiber 3.7g | 12% |
| Sugars 14.18g | 9% |
| Protein 11.13g | 18% |
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