Nutritional Info

Nutrition Facts

Serving Size 1 (61g)

Calories 165
Calories from Fat 27 (16%)
Amount Per Serving %DIV
Total Fat 3g 5%
Saturated Fat 1.6g 8%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 29.4mg 10%
Sodium 124.7mg 5%
Potassium 79.6mg 2%
Total Carbohydrate 29g 10%
Dietary Fiber 1.2g 5%
Sugars 0.4g
Protein 4.1g 8%

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Recipe Description
What do you do with all the bags of frozen corn that have about 1/4 of a cup rattling around at the bottom? Save them up and use in this fabulous quick bread recipe, of course.
Prep time
20 min
Cook time
50 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
1 Cup(c)  frozen corn, thawed
1 Cup(c)  all purpose flour
1 Cup(c)  yellow cornmeal
1/4 Cup(c)  sugar
1/4 Cup(c)  vegetable oil
1/2 Cup(c)  sour cream
2   eggs, beaten
1/2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt


Preheat oven to 325° F. Grease a 9 by 9" inch pan with solid shortening and set aside. Place half of the corn in a blender or food processor and process until as smooth as possible. Mix with whole kernel corn in large mixing bowl. Add remaining ingredients and stir just until combined. Pour batter into greased pan. Bake for 40 to 50 minutes, or until corn bread is golden brown around the edges and a toothpick inserted in the center comes out clean. Serve warm.

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