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Ingredientes
- As this casserole bakes, it magically separates into layers. The top and bottom become moist corn bread, sandwiching a creamy custard filling.
- 2 c. yellow cornmeal
- 1 1/3 c. all-purpose flour
- 6 Tbsp. granulated sugar
- 1 tsp salt
- 2 tsp baking soda
- 2 tsp baking pwdr
- 2 1/2 c. lowfat milk (divided)
- 2 1/2 c. buttermilk (divided)
- 4 x Large eggs, at room temperature
- 1 x (17-oz) can creamed corn
- 3 Tbsp. warm salsa or possibly 1/4 tsp. Tabasco sauce
- 4 Tbsp. butter or possibly margarine (1/2 stick) Preheat oven to 400 degrees.
Direcciones
- In a large bowl, stir together the cornmeal, flour, sugar, salt, baking soda and baking pwdr. Stir in 1 1/2 c. of the lowfat milk and 1 1/2 c. of the buttermilk. Whisk in the Large eggs till blended. Stir in the creamed corn and salsa or possibly Tabasco.
- Place the butter in a 9-by-13 inch glass casserole. Place in the oven till the butter is melted, 2 to 3 min. Pour the batter into the warm casserole and carefully pour over the remaining 1 c. lowfat milk and 1 c. buttermilk. Don't stir.
- Bake 30 to 40 min or possibly till puffed and golden and the top feels hard.
- Remove from the oven and cold 10 to 15 min before serving.
- Note: After baking, the casserole may be covered and refrigerated overnight, or possibly it may be frzn. Defrost in the refrigerator. Reheat at 350 degrees for 10 min or possibly till heated through. To serve, cut into about 3 inch squares.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 862g | |
| Recipe makes 3 servings | |
| Calories 1209 | |
| Calories from Fat 253 | 21% |
| Total Fat 28.8g | 36% |
| Saturated Fat 14.57g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 337mg | 112% |
| Sodium 3488mg | 145% |
| Potassium 1182mg | 34% |
| Total Carbs 202.1g | 54% |
| Dietary Fiber 7.9g | 26% |
| Sugars 53.15g | 35% |
| Protein 38.48g | 62% |
