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Рецепт Corn Spoonbread Casserole

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0 голосов | 1225 визитов
Порций: 3

Ингредиенты

Cost per serving $2.50 view details
  • As this casserole bakes, it magically separates into layers. The top and bottom become moist corn bread, sandwiching a creamy custard filling.
  • 2 c. yellow cornmeal
  • 1 1/3 c. all-purpose flour
  • 6 Tbsp. granulated sugar
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 tsp baking pwdr
  • 2 1/2 c. lowfat milk (divided)
  • 2 1/2 c. buttermilk (divided)
  • 4 x Large eggs, at room temperature
  • 1 x (17-oz) can creamed corn
  • 3 Tbsp. warm salsa or possibly 1/4 tsp. Tabasco sauce
  • 4 Tbsp. butter or possibly margarine (1/2 stick) Preheat oven to 400 degrees.

Инструкции

  1. In a large bowl, stir together the cornmeal, flour, sugar, salt, baking soda and baking pwdr. Stir in 1 1/2 c. of the lowfat milk and 1 1/2 c. of the buttermilk. Whisk in the Large eggs till blended. Stir in the creamed corn and salsa or possibly Tabasco.
  2. Place the butter in a 9-by-13 inch glass casserole. Place in the oven till the butter is melted, 2 to 3 min. Pour the batter into the warm casserole and carefully pour over the remaining 1 c. lowfat milk and 1 c. buttermilk. Don't stir.
  3. Bake 30 to 40 min or possibly till puffed and golden and the top feels hard.
  4. Remove from the oven and cold 10 to 15 min before serving.
  5. Note: After baking, the casserole may be covered and refrigerated overnight, or possibly it may be frzn. Defrost in the refrigerator. Reheat at 350 degrees for 10 min or possibly till heated through. To serve, cut into about 3 inch squares.

Nutrition Facts

Amount Per Serving %DV
Serving Size 862g
Recipe makes 3 servings
Calories 1209  
Calories from Fat 253 21%
Total Fat 28.8g 36%
Saturated Fat 14.57g 58%
Trans Fat 0.0g  
Cholesterol 337mg 112%
Sodium 3488mg 145%
Potassium 1182mg 34%
Total Carbs 202.1g 54%
Dietary Fiber 7.9g 26%
Sugars 53.15g 35%
Protein 38.48g 62%
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