Nutritional Info

Nutrition Facts

Serving Size 1 (140g)

Calories 327
Calories from Fat 77 (24%)
Amount Per Serving %DIV
Total Fat 8.6g 13%
Saturated Fat 5.2g 26%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 46.4mg 15%
Sodium 193.3mg 8%
Potassium 166.3mg 4%
Total Carbohydrate 52.8g 18%
Dietary Fiber 2.6g 10%
Sugars 1.5g
Protein 7.3g 15%

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Recipe Description
We serve this hearty corn bread at our stand alongside spicy chili and wintry soups. I like it best hot from the oven, or quickly warmed in the microwave later. The flavor and texture of the corn bread is so satisfying, it can turn a simple bowl of soup and salad into a meal.
Prep time
15 min
Cook time
35 min
Ready In
50 min

Ingredients

Serves Tool

Serves To:USMetric
3   large eggs
8 Tablespoon(T)  unsalted butter, melted and cooled slightly
1 1/2 Cup(c)  half and half
1/2 Cup(c)  heavy (whipping) cream
2 Cup(c)  fine yellow cornmeal
2 Cup(c)  unbleached all purpose flour
2 Teaspoon(t)  salt
1 Tablespoon(T)  baking powder
1/4 Cup(c)  sugar
1 Cup(c)  fresh corn kernels
3/4 Cup(c)  sharp cheddar cheese, freshly grated

Preparation

Position a rack in the lower third of the oven and preheat the oven to 400° F. Butter a 9 by 13 inch baking pan and set it aside. Break the eggs into a medium bowl and whisk until just combined. Add the butter, half and half and cream and whisk well. Place the cornmeal, flour, salt, baking powder and sugar in a large bowl and whisk to combine well. Add the egg mixture to the cornmeal mixture and stir with a rubber spatula until partially combined. Add the corn kernels and cheese and stir until just combined. Do not over mix the batter or the corn bread will be tough. Spoon the batter into the prepared baking pan and smooth the surface (the batter will be very thick). Bake the corn bread until it is lightly golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes. Serve warm. The corn bread tastes best the day it's made, but if necessary, it can be stored in an airtight container for up to 3 days. Reheat it in a microwave for about 10 seconds or in a preheated 350° F oven for 5 to 10 minutes.

Additional notes

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Farm Stand Corn Bread
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