Try this Corn Bread Loaf recipe, or contribute your own.
Suggest a better descriptionPreheat 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 eggs, oil, milk and buttermilk in medium bowl. Add egg mixture and corn to dry ingredients and stir just until combined. Pour batter into prepared pan. Bake 15 minutes. Reduce temperature to 325F and continu baking until tester inserted into center comes out clean, about 1 hour. Cool bread in pan on rack 30 minutes. Turn out bread onto rack. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cover tightly and store at room temperature.)
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 571 | ||
Calories from Fat: 146 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 265.3mg | 82 % | |
Sodium 506.1mg | 17 % | |
Potassium 185.3mg | 5 % | |
Total Carbohydrate 95g | 28 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 93.3g | ||
Protein 12.7g | 18 % | |
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: 571
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