|Sifted all purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||4 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.
Makes 9 servings.
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