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Chunky Cornbread

Chunky Cornbread

Nutrition Facts
  • cal. (kcal) 126
Chunky Cornbread
  • Makes: 12 servings
  • Prep: 10 mins
  • Bake: 30 mins at 375°F
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Ingredients

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  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup milk
  • 4 tablespoons butter, melted
  • 1 egg
  • 1 11 - ounce can Mexicorn (corn kernels with mild red and green peppers), drained

Directions

  1. Heat oven to 375 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt. In a medium bowl, whisk together milk, butter and egg.
  3. Pour the milk mixture into the flour mixture and stir until evenly moistened. Fold in the Mexicorn. Spoon batter into prepared baking pan and spread evenly.
  4. Bake at 375 degrees F for 30 minutes or until top of corn- bread is golden. Allow to cool in pan on wire rack 10 minutes.
  5. To serve, gently remove from pan; cut into 12 squares.

Nutrition Information for Chunky Cornbread

Servings Per Recipe: 12
PER SERVING: 126 cal., 5 g total fat (3 g sat. fat), 29 mg chol., 333 mg sodium, 19 g carb. (1 g fiber), 3 g pro.