Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Coating the skillet with melted butter gives this basic corn bread a crisp, buttery crust.

Lorrie Hulston Corvin
Recipe by Cooking Light August 2003

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Recipe Summary

Yield:
14 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cornmeal, sugar, salt, and baking powder; set aside.

  • Place a 9-inch cast-iron or oven-proof skillet in oven for 10 minutes.

  • Combine 1 1/4 cups corn, milk, and 2 tablespoons butter in a food processor, and process until smooth. Add eggs, and process until just combined.

  • Add the milk mixture to cornmeal mixture, stirring until just moist. Stir in 1 1/4 cups corn.

  • Add 2 tablespoons butter to preheated pan, tipping to coat bottom and sides of pan. Pour corn mixture into pan. Bake at 450° for 25 minutes or until a wooden pick inserted in center comes out clean.

Nutrition Facts

219 calories; calories from fat 23%; fat 5.6g; saturated fat 3g; mono fat 1.7g; poly fat 0.4g; protein 5.8g; carbohydrates 37.1g; fiber 1.7g; cholesterol 48mg; iron 1.7mg; sodium 411mg; calcium 54mg.
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