A favorite cornbread when sweet corn is in season.
Cook sweet corn in a large pot of boiling salted water until crisp-tender, about 3 minutes. Transfer with tongs to a large bowl to cool. Stand corn upright and cut kernels off the cob.
Heat oven to 450 degrees. In a large bowl, combine cornmeal, buttermilk, egg and oil; mix well. Stir in sweet corn, Parmesan cheese and scallions and set aside.
Chop bacon into 1/2-inch pieces. Grease sides of a cast iron skillet and heat over medium heat. Cook bacon until done but do not drain. Pour batter into hot pan over the bacon.
Bake for 15 to 20 minutes or until golden brown.
Makes 6 to 8 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 410 | ||
Calories from Fat: 180 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 47.9mg | 15 % | |
Sodium 1078.2mg | 37 % | |
Potassium 237.5mg | 6 % | |
Total Carbohydrate 44.8g | 13 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 40.7g | ||
Protein 11.8g | 17 % | |
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: 410
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