Sweet Corn Bread Using Leftover Corn

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"My husband loves this. I use a kitchenaid stand mixer to make this. I also use a pyrex 9 x 9 dish - and serve the cornbread right from the dish."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (175.9 g)
  • Calories 510.9
  • Total Fat - 26.4 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 82.9 mg
  • Sodium - 632 mg
  • Total Carbohydrate - 61.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 21.1 g
  • Protein - 9.9 g
  • Calcium - 240.9 mg
  • Iron - 1.9 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 400 F and grease or spray ( with nonstick spray) a 9x9 inch pan, then set aside the pan.

Step 2

In the stand mixer bowl, lightly beat the eggs, then mix in the oil.

Step 3

Add all of the rest of the ingredients ( except for the corn), mix until smooth , dont over mix however.

Step 4

Add the corn in, include any juice from the corn, and mix lightly.

Step 5

Pour into the greased pan.

Step 6

Bake for 25-35 minutes or until golden brown .

Step 7

Let cool in the pan.

Tips & Variations


No special items needed.

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