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Speckled Corn Bread

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Ingredients
  Margarine 1 Teaspoon
  Vegetable cooking spray 1 Tablespoon
  Frozen whole kernel corn 1 Cup (16 tbs), thawed
  Chopped red bell pepper 1 Cup (16 tbs)
  Self-rising yellow cornmeal mix 1 1⁄3 Cup (21.33 tbs)
  Self rising flour 2⁄3 Cup (10.67 tbs)
  Sugar 1 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Skim milk 1 1⁄4 Cup (20 tbs)
  Egg whites 2 Large, lightly beaten
Directions

Preheat oven to 400°.
Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray.
Add corn and bell pepper; saute 8 minutes or until corn is lightly browned and pepper is tender; stir often.
Let cool.
Combine vegetable mixture, corn-meal mix, and next 3 ingredients in a large bowl; add milk and egg whites, stirring until moist.
Pour batter into a 9-inch round cake pan coated with cooking spray.
Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean.
Remove from pan; let cool completely on a wire rack.

Recipe Summary

Method: 
Baked
Dish: 
Bread
Ingredient: 
Corn

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2016 Calories from Fat 218

% Daily Value*

Total Fat 24 g36.7%

Saturated Fat 3.1 g15.5%

Trans Fat 0 g

Cholesterol 5.8 mg1.9%

Sodium 6164.4 mg256.9%

Total Carbohydrates 362 g120.6%

Dietary Fiber 10.4 g41.5%

Sugars 59.1 g

Protein 50 g100.2%

Vitamin A 108.7% Vitamin C 322.6%

Calcium 54.7% Iron 25%

*Based on a 2000 Calorie diet

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Speckled Corn Bread Recipe