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Double Cornbread

ashlyn's picture
  Sifted all purpose flour 1 Cup (16 tbs)
  Yellow cornmeal 1 Cup (16 tbs)
  Baking powder 4 Teaspoon
  Salt 1 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Eggs 2 , slightly beaten
  Milk 1 Cup (16 tbs)
  Butter/Regular margarine 3 Tablespoon, melted
  Cream style corn 8 3⁄4 Ounce (1 Cup)

Preheat oven to 425 F.
Grease a 9-by-9-by-1-3/4- inch baking pan.
Sift flour with cornmeal, baking powder, salt, and sugar; set aside.
In medium bowl, combine eggs, milk, butter, and corn.
Add flour mixture, stirring only until flour mixture is moistened.
Spoon batter into prepared pan; bake 25 to 30 minutes, or until cake tester inserted in center comes out clean and top is golden-brown.
To serve, cut into squares.
Serve hot.
Makes 9 servings.

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1984 Calories from Fat 540

% Daily Value*

Total Fat 60 g92.8%

Saturated Fat 30.6 g153.1%

Trans Fat 0 g

Cholesterol 542.3 mg180.8%

Sodium 4519.1 mg188.3%

Total Carbohydrates 317 g105.5%

Dietary Fiber 15.8 g63.1%

Sugars 73.7 g

Protein 46 g91.1%

Vitamin A 36.8% Vitamin C 3%

Calcium 181.2% Iron 84.9%

*Based on a 2000 Calorie diet


Double Cornbread Recipe