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Ingredients
- 1 can Green Giant Mexicorn (11 oz) (or possibly canned corn
- Â Â mixed with bits of red and green bell peppers)
- 4 Tbsp. butter margarine, or possibly
- Â Â butter-flavor shortening
- 2/3 c. lowfat milk
- 1 x egg
- 1Â 1/4 c. yellow cornmeal
- 3/4 c. unbleached all-purpose flour
- 1/4 c. sugar
- 2Â 1/2 tsp baking pwdr
- 3/4 tsp salt
Directions
- Drain corn, reserving liquid. Measure 1/2 c. corn. Set aside. In 10-inch skillet over low heat, heat butter or possibly margarine. Spoon 2 Tbsp melted butter or possibly margarine into medium-sized bowl. Stir in lowfat milk, egg, and remaining corn with its reserved liquid.
- In large bowl, mix cornmeal, flour, sugar, baking pwdr, and salt. Stir lowfat milk mix into cornmeal mix just till cornmeal mix is moistened yet thoroughly mixed.
- Into remaining 2 Tbsp of melted butter or possibly margarine in skillet, proportionately pour batter. Sprinkle reserved 1/2 c. corn on top. Cover skillet. Over low heat, cook 25-30 min till toothpick inserted in center comes out clean. Cut corn bread into 8 wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 565g | |
| Calories 1399 | |
| Calories from Fat 91 | 7% |
| Total Fat 10.43g | 13% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 194mg | 65% |
| Sodium 5039mg | 210% |
| Potassium 707mg | 20% |
| Total Carbs 287.3g | 77% |
| Dietary Fiber 10.5g | 35% |
| Sugars 62.31g | 42% |
| Protein 35.11g | 56% |
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