Creamed corn corn bread
Preheat oven to 375 degrees
Add heavy cream and frozen corn to a sauce pot and summer until corn is tender (approx. 20 minutes)
Strain corn into a blender reserving the cream
Add half of reserved cream and blend. Slowly add in cream while blending until desired consistency is reached
Combine butter, sugar and eggs in a bowl
In a separate bowl combine flour, cornmeal, baking powder and salt
Combine flour mixture and egg mixture
Add milk, sour cream, creamed corn and mix well
Poor batter into a greased pan and bake until a toothpick comes out clean (approx 30 minutes)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 284 | ||
Calories from Fat: 118 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 169.1mg | 52 % | |
Sodium 2591.9mg | 89 % | |
Potassium 195.2mg | 5 % | |
Total Carbohydrate 32.8g | 10 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 30.9g | ||
Protein 9.5g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 284
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