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Whole Kernel Corn Bread Recipe
|Ears of corn||3 Large, husks and silks removed|
|Yellow cornmeal||8 Ounce, preferably stone ground (250 Gram, 1 1/4 Cups)|
|All purpose flour||4 Ounce (3/4 Cup, 125 Gram)|
|Salt||1 1⁄4 Teaspoon|
|Baking powder||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Eggs||2 , lightly beaten|
|Milk||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Unsalted butter||2 Ounce, melted (1/4 Cup, 60 Gram)|
Calories 291 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 3.8 g19%
Trans Fat 0 g
Cholesterol 56.9 mg
Sodium 397.2 mg16.6%
Total Carbohydrates 51 g17%
Dietary Fiber 4.5 g18%
Sugars 6 g
Protein 8 g15.7%
Vitamin A 9.5% Vitamin C 11.5%
Calcium 15% Iron 12.7%
*Based on a 2000 Calorie diet
Position a rack in the middle of the oven.
Butter an 8-9-inch (20-23-cm) square baking pan that is 1 1/2 inches (4 cm) deep.
Fill a large saucepan three-fourths full with water and bring to a boil.
Add the corn and cook for 5 minutes.
Drain and immediately plunge into cold water to cool.
Using a sharp knife and holding each ear of corn upright on a cutting surface, cut the kernels from the cobs.
You should have 1 1/2-2 cups (9-12 oz / 280-375 g) kernels.
In a bowl stir together the cornmeal, flour, sugar, salt, baking powder and cayenne pepper.
Stir in the eggs and milk, then the corn kernels and butter.
Pour the batter into the prepared pan.
Bake until golden, 25-30 minutes.
Remove from the oven and let cool slightly on a rack for 2-3 minutes.
Cut into squares and serve warm.