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Name: Skillet Corn Bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 c Fresh corn kernels briefly (or 2 cups frozen corn; 1 c Yellow cornmeal; 1 ts Salt; 1 tb Vegetable oil; 4 Eggs lightly beaten; 3/4 c milk; 1 tb butter Softened; 1 tb Baking Powder; 1 c All-purpose flour

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INGREDIENTS

2 c Fresh corn kernels ; briefly (or 2 cups frozen corn
1 c Yellow cornmeal
1 ts Salt
1 tb Vegetable oil
4 Eggs ; lightly beaten
3/4 c milk
1 tb butter ; Softened
1 tb Baking Powder
1 c All-purpose flour

INSTRUCTIONS

Preheat oven to 375 degrees. Grease an 8-inch cast-iron skillet with butter and heat in oven. In a large bowl whisk eggs with corn kernels. Stir in flour, cornmeal, baking powder and salt. Stir in milk and oil until just combined. Do not overmix. Remove skillet from oven and pour in batter. Bake until golden, about 25 minutes. Cool slightly before slicing and serving. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-037 broadcast 03-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (411g)
Recipe Makes: 4

Calories: 731
Calories from Fat: 286 (39%)

Amt Per Serving		% DV

	Total Fat 31.8g	42 %
	Saturated Fat 10.1g	51 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 4.9g
Cholesterol 1066mg		328 %
Sodium 1049.8mg		36 %
Potassium 616.1mg		16 %
Total Carbohydrate 73g		21 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 68.7g
Protein 40.1g		57 %
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: 731

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