Nutritional Info

Nutrition Facts

Serving Size 1 (145g)

Calories 376
Calories from Fat 179 (48%)
Amount Per Serving %DIV
Total Fat 19.9g 31%
Saturated Fat 8.6g 43%
Monounsaturated Fat 8.7g
Polyunsaturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 73.4mg 24%
Sodium 531.1mg 23%
Potassium 174.6mg 4%
Total Carbohydrate 36.8g 12%
Dietary Fiber 1.6g 7%
Sugars 11.6g
Protein 9.3g 19%

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Recipe Description
A moist bread with the rich sweetness of corn. This is ideal to pack for lunch, or to serve with soup or salad. Creamed corn replaces the milk in this recipe to give the necessary moisture.
Prep time
30 min
Cook time
35 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  water
1 Cup(c)  creamed corn
1   egg
1/4 Cup(c)  granulated sugar
1/2 Cup(c)  shortening
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  baking soda
2 Teaspoon(t)  baking powder
1 Cup(c)  cornmeal
1 Cup(c)  cake and pastry flour
1 Tablespoon(T)  sesame seeds


In a medium bowl, stir together flour, cornmeal, baking powder, baking soda and salt. In a separate bowl, using an electric mixer, beat together shortening and sugar until fluffy. Beat in egg, creamed corn and water until well combined. Using a fork, stir into dry ingredients just until moistened. Spoon into prepared pan and sprinkle with sesame seeds. Bake in preheated oven for 30 to 35 minutes, or until firm to the touch and a tester inserted in the center comes out clean. Let cool in pan on a wire rack for about 15 minutes be fore removing paper. To cut cornbread, loosen edges with a knife, invert onto wire rack and remove waxed paper. Place serving plate on bread and invert. Cut into wedges.

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Double Cornbread
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