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Sweet Corn Bread Using Leftover Corn
6
Servings
Servings
10m PT10M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
40m
Ready In
Ready In
Recipe: #34655
April 09, 2020
Categories: Breads, Comfort Food, Southern, Easy/Beginner Cooking, Kids Can Do It, Oven Bake, Gluten-Free, Vegetarian more
"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
Ingredients
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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