Fresh Corn Cilantro Cornbread

6-8
Servings
15-20m
Prep Time
25m
Cook Time
40m
Ready In


"Great accompaniment to Mexican food and hey, with anything else is also so good and I don't know about you, but I love cornbread shmeared with butter for a snack."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (142.2 g)
  • Calories 338.3
  • Total Fat - 8.9 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 58.4 mg
  • Sodium - 191.4 mg
  • Total Carbohydrate - 55.1 g
  • Dietary Fiber - 5.2 g
  • Sugars - 10.8 g
  • Protein - 12.6 g
  • Calcium - 144.1 mg
  • Iron - 2.4 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven 425-degrees F. Place the eggs in a mixing bowl. Whisk together for 10 seconds or until blended. Add the remaining ingredients. Whisk together for about 15 seconds until combined. Spray a 10-inch glass pie pan with cooking spray. Pour the batter into the prepared pan, using a rubber spatula to scrape the bowl and then to smooth the top of the batter evenly. Bake on the center rack of the oven for about 25 minutes, until a cake tester comes out clean when inserted into the center. Cut into wedges and serve warm, either plain or with soybean margarine or good ole butter.

Tips & Variations


No special items needed.

Tags : Breads

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