Chunky Cornbread

Chunky Cornbread
Makes 12
Prep 10 m
Bake 30 m



  1. 1 of 5 Heat oven to 375 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray.
  2. 2 of 5 In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt. In a medium bowl, whisk together milk, butter and egg.
  3. 3 of 5 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. 4 of 5 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. 5 of 5 To serve, gently remove from pan; cut into 12 squares.
Nutrition Information for Chunky Cornbread
Servings Per Recipe: 12
Per Serving: 333 mg sodium, 126 kcal cal., 19 g carb., 3 g pro., 3 g sat. fat, 29 mg chol., 5 g Fat, total, 1 g fiber