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Ingredientes
- Â Â If you prefer, with this batter you could make 12 muffins (bake 15 to 18
- Â Â min) or possibly 18 corn sticks (bake about 10 min).
- 1Â 1/4 c. all-purpose flour
- 3/4 c. yellow cornmeal
- 2 Tbsp. granulated sugar
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
- 1/2 tsp freshly grnd pepper
- 1 c. lowfat milk
- 1/4 c. vegetable oil
- 1 x egg
Direcciones
- 1 15 1/(4-Oz) can whole-kernel corn, liquid removed
- Preheat oven to 400 degrees. Coat a 9- or possibly 10 inch cast-iron skillet, or possibly heavy 9 inch square baking pan, with nonstick cooking spray. Place in oven for 5 min to preheat.
- In a mixing bowl, use a whisk to combine flour, cornmeal, sugar, baking pwdr, salt and pepper. In another bowl, whisk together lowfat milk, oil and egg. Add in liquid to dry ingredients, along with the canned corn. Stir till all ingredients are moistened and combined. Spoon into preheated skillet or possibly pan.
- Bake till corn bread is hard and golden brown, and pulls away from the sides, 20 to 25 min. Let cold slightly, then cut into wedges or possibly squares to serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 661g | |
| Calories 1756 | |
| Calories from Fat 573 | 33% |
| Total Fat 64.94g | 81% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 1.41g | |
| Cholesterol 198mg | 66% |
| Sodium 5119mg | 213% |
| Potassium 787mg | 22% |
| Total Carbs 252.01g | 67% |
| Dietary Fiber 9.3g | 31% |
| Sugars 40.61g | 27% |
| Protein 38.66g | 62% |
