Corn Bread With Fresh Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 ear(s) corn |
2 tablespoon(s) canola oil divided |
1 tablespoon(s) butter |
1 3/4 cup(s) 2% reduced-fat milk divided |
1 1/2 cup(s) yellow cornmeal |
1 cup(s) all-purpose flour |
1/4 cup(s) sugar |
1 tablespoon(s) baking powder |
1 teaspoon(s) salt |
1 large egg lightly beaten |
1 large egg white lightly beaten |
Directions:
1. Preheat oven to 400 degrees.
2. Cut kernels from ears of corn into a bowl; scrape milk and remaining pulp from cobs using the dull side of a knife.
3. Coat a 10-inch cast-iron skillet with 1 1/2 teaspoons oil. Place pan in 400 degree oven for 10 minutes.
4. Whilepan preheats in oven, melt the butter in a medium nonstick skillet over medium-high heat. Add corn mixture; saute 2 minutes. Remove from heat. Place half of corn and 1/2 cup milk in a blender or food processor, and process until smooth. Place pureed corn and sauteed corn in a medium bowl.
5. Lightly spoon the cornmeal and flour into dry measuring cups; level with a knife. Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Add 1 1/2 tablespoons oil, 1 1/4 cups 2% milk, egg and egg white to corn mixture; stir to combine. Add to flour mixture, stirring just until moist. Pour batter into preheated skillet; bake at 400 deg. for 25 minutes or until a wooden pick inserted in the center comes out clean.
6. cal 181; fat 5.1 g; pro 5.1 g; carb 30.6 g; fiber 2.2 g; chol 23 mg; iron 1.3 mg; sodium 355 mg; calc 115 mg
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