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Hearty Cornbread

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Submitted by skydiver

YIELD

8 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 ½ 355
CUPS ML CORNMEAL
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML BASIL
fresh, minced
4 6E+1
TABLESPOONS ML BUTTER
melted
1 1
CAN CAN CREAMED CORN
1 237
CUP ML SOUR CREAM
2 2
EACH EACH GARLIC CLOVES
1 1
EACH EACH ONIONS
finely chopped
1 ½ 355
CUPS ML MOZZARELLA CHEESE
grated *
½ 118
CUP ML SUNDRIED TOMATOES
in oil, slivered

Directions

Preheat the oven to 375℉ (190℃).

Oil a 10 inch cast iron skillet and place in the oven to preheat.

In a large bowl, mix together the cornmeal, baking soda, pepper and basil.

In another bowl, mix together the butter, eggs, corn, sour cream, garlic, onion, mozarella, and tomatoes.

Make a well in the center of the cornmeal mixture.

Pour in the egg mixture.

Stir just enough to combine.

Pour the batter into the preheated skillet.

Bake for 50 to 60 minutes, until the bread is golden and fairly firm, but not hard.

Serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 268 46% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 374mg 16%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 12g
Vitamin A 12% Vitamin C 11%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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