* Exported from MasterCook *
Cornbread, Creamed Corn
Recipe By : Alton Brown
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Cast-Iron Skillet Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil
Prep: 15 min
Total: 35 min
Preheat oven to 425F.
Place a 10" cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and
baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn,
whisking together to combine thoroughly. Add the dry ingredients to
the buttermilk mixture and stir to combine. If the batter will not
pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter
into the skillet. Bake until the cornbread is golden brown and
springs back upon the touch, about 20 minutes.
Cal 206, Fat 6g, Carb 33g, Sod 1029mg, Fiber 3g, Pro 6g
Source:
"Good Eats"
S(Internet address):
https://www.cookingchanneltv.com/recipes/alton-brown/creamed-corn-cornbread-1939058
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Per Serving (excluding unknown items): 217 Calories; 6g Fat (23.1%
calories from fat); 6g Protein; 36g Carbohydrate; 3g Dietary Fiber;
54mg Cholesterol; 577mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 1208