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Hearty Corn Bread

 

17

Yield

1

loaf

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

½ cup tomatoes
dried, bits
1 ½ cups cornmeal
½ teaspoon baking soda
4 tablespoons butter
melted
3 large eggs
17 ounces creamed corn
2 cloves garlic
minced
1 each onions
chopped
6 ounces mozzarella cheese
grated
2 tablespoons basil
minced
¼ teaspoon black pepper
*
1 cup sour cream

Directions

Pour hot water over tomatoes and let sit until softened.

Heat oven to 375℉ (190℃). Combine cornmeal and baking soda, mix well.

Stir in butter, eggs, corn, garlic, onion, mozzarella, basil and pepper.

Mix well.

Stir drained tomatoes into batter, then sour cream.

Heat oiled cast-iron skillet or large casserole over high heat or in oven until sizzling.

Pour in batter.

Bake 50 to 60 minutes until golden and fairly firm but not hard.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 390g (13.8 oz)
Amount per Serving
Calories 66849% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 20g 102%
Trans Fat 0g
Cholesterol 241mg 80%
Sodium 899mg 37%
Total Carbohydrate 23g 23%
Dietary Fiber 6g 24%
Sugars g
Protein 48g
Vitamin A 33% Vitamin C 23%
Calcium 45% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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