Creamed-Corn Corn Bread

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

Yield: 9 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 21%
  • Fat: 3.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.7g
  • Protein: 4.1g
  • Carbohydrate: 27g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 230mg
  • Calcium: 90mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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