Creamed-Corn Corn Bread

Try Creamed-Corn Corn Bread, a Southern staple, tonight as a side dish for your dinner.


9 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 155
Caloriesfromfat 21 %
Fat 3.7 g
Satfat 0.6 g
Monofat 1 g
Polyfat 1.7 g
Protein 4.1 g
Carbohydrate 27 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 230 mg
Calcium 90 mg


1 cup yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup skim milk
1/4 cup egg substitute
2 tablespoons vegetable oil
1 (8 3/4-ounce) can cream-style corn
Vegetable cooking spray


Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine milk and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened.

Place a 9-inch cast-iron skillet in a 450° oven for 5 minutes. Remove from oven; heavily coat skillet with cooking spray, and immediately spoon batter into skillet. Bake at 450° for 27 minutes or until a wooden pick inserted in the center comes out clean.

November 1994
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