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Name: Creamed Corn Cornbread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 cups cornmeal; 1 tsp. kosher salt; 1 Tbsp. sugar; 2 tsp. baking powder; 1/2 tsp. baking soda; 1 cup buttermilk (substitute regular milk + 1 tsp. vine if you don't have on hand); 2 eggs; 1 cup creamed corn; 2 Tbsp. canola (or just vegetable) oil

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INGREDIENTS

2 cups cornmeal
1 tsp. kosher salt
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk (substitute regular milk + 1 tsp. vine ; if you don't have on hand)
2 eggs
1 cup creamed corn
2 Tbsp. canola (or just vegetable) oil

Recipe

INSTRUCTIONS

Preheat oven to 425.

- Place 10-inch castiron skillet in oven to heat (or, just spray cooking spray into a baking dish...8 x 8 works best)

- In a bowl, combine buttermilk, eggs, and creamed corn, whisking together to combine throroughly.

- Add the dry ingredients to the buttermilk mixture and stir to combine.

If batter will not pour, add more buttermilk to the batter.

- Add 2 Tbsp. canola oil to cast iron skillet (if using), and pour batter into skillet [ Otherwise, pour into baking dish], and bake until cornbread is golden brown and springs back to touch...about 20 minutes.

NOTES

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Nutrition

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Serving Size: 1 Recipe (1087g)
Recipe Makes: 1 Recipe

Calories: 2869
Calories from Fat: 1075 (37%)

Amt Per Serving		% DV

	Total Fat 119.4g	159 %
	Saturated Fat 64.4g	322 %
	Monounsaturated Fat 32.2g
	Polyunsanturated Fat 12.6g
Cholesterol 622.8mg		192 %
Sodium 2322.2mg		80 %
Potassium 2021.1mg		53 %
Total Carbohydrate 414.4g		122 %
	Dietary Fiber 35.8g	143 %
	Sugars, other 378.7g
Protein 58.3g		83 %
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.

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Calories per serving: 2869

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