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Add a photoThis is not regular cornbread! I love grits and cornmeal mush unsweetened. My husband likes putting syrup on any cornbread. I tried a Mexican corn cake, but it was too sweet for me so I started experimenting. This comes out of the oven really soft, but quickly firms up to a flavorful, dense, cornbread.
Raciónes: 8
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Ingredientes
- 2 eggs
- 1/4 cup oil
- 1 cup buttermilk, yogurt or kefir
- 1 1/2 cups shredded Cheddar cheese
- 1 can cream-style corn
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Direcciones
- Preheat oven to 350 degrees F
- Grease an 8 inch square baking dish or a 9 inch cast iron skillet.
- In a small bowl, beat eggs. Mix in oil and dairy.
- Stir in 1c shredded cheese and creamed corn
- In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt.
- Stir the egg mixture into the dry ingredients. Mix well.
- If using a skillet, preheat it on the stove until the fat is almost smoking.
- Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
- Bake for 30 to 35 minutes until center is set and top is golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 8 servings | |
| Calories 319 | |
| Calories from Fat 140 | 44% |
| Total Fat 15.88g | 20% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 0.18g | |
| Cholesterol 70mg | 23% |
| Sodium 891mg | 37% |
| Potassium 201mg | 6% |
| Total Carbs 34.44g | 9% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.96g | 3% |
| Protein 10.97g | 18% |
