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Hearty Cornbread

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups cornmeal
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½ teaspoon baking soda
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¼ teaspoon black pepper
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2 tablespoons basil
fresh, minced
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4 tablespoons butter
melted
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1 can creamed corn
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1 cup sour cream
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2 each garlic cloves
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1 each onions
finely chopped
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1 ½ cups mozzarella cheese
grated
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½ cup sundried tomatoes
in oil, slivered
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Ingredients

Amount Measure Ingredient Features
355 ml cornmeal
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2.5 ml baking soda
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1.3 ml black pepper
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3E+1 ml basil
fresh, minced
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6E+1 ml butter
melted
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1 can creamed corn
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237 ml sour cream
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2 each garlic cloves
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1 each onions
finely chopped
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355 ml mozzarella cheese
grated
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118 ml sundried tomatoes
in oil, slivered
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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 26846% 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?
 

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