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Ингредиенты
- 2 x Large eggs
- 6 Tbsp. Butter, melted
- 2 c. Whole lowfat milk
- 1 c. Lowfat sour cream
- 16 ounce Creamed corn(2 c.)_OR_ 12 ounce creamed & 8 ounce fresh
- 6 ounce White Cheddar cheese, grated
- 7 ounce Finely grnd cornmeal
- 1Â 1/4 c. All-purpose flour
- 1Â 1/3 ounce Sugar
- 1/2 tsp EACH: salt, baking pwdr, and baking soda
Инструкции
- Mix Large eggs, butter, lowfat milk, lowfat sour cream, corn and cheese well. Add in cornmeal, flour, sugar, salt, baking pwdr and soda; whisk till combined.
- Preheat oven to 350deg F. Heat a 9-inch cast-iron skillet in oven till quite warm, 10 to 15 min. When warm, oil pan with nonstick cooking spray. Pour batter into warm pan. Fill about three-fourths full. Bake till golden on top, about 25 min. Corn bread will seem wet or possibly moist, but will be somewhat hard to the touch. Let cold in pan; the residual heat will finish cooking corn bread.
- To serve, reaheat cooled corn bread in its pan. When warm, loosen from edge of pan with a butter knife and turn onto a hot plate. Drizzle generously with honey.
- Makes 6 to 8 servings.
- This is from the breakfast menu of the Red Star Tavern & Roast House in
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 7 servings | |
| Calories 564 | |
| Calories from Fat 256 | 45% |
| Total Fat 29.07g | 36% |
| Saturated Fat 17.03g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 482mg | 20% |
| Potassium 346mg | 10% |
| Total Carbs 61.14g | 16% |
| Dietary Fiber 2.5g | 8% |
| Sugars 13.08g | 9% |
| Protein 16.34g | 26% |
