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Chunky Cornbread

Name: Chunky Cornbread
Prep time: 10 min
Yield: 12
Ingredients: 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

Makes 12

Prep 10 m

Bake 30 m

Ingredients

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
11 ounce Mexicorn (corn kernels with mild red and green peppers), drained

Directions

1 of 5 Heat oven to 375 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray.
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 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 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 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

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Chunky Cornbread

Ingredients

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