Directions:
- Melt butter in a sauté pan.
- Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
- Whisk egg, corn liquid, and cream together.
- Stir into corn muffin mix with a fork.
- Stir in diced jalapenos and cheddar cheese.
- Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
- Pour into 8 x 8 buttered baking dish.
- Bake at 350º for 15 minutes.
- Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
- Remove from oven and let stand for 10 minutes before serving.
- Note: you may want to use 11/2 cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.65 Kcal (878 kJ) | ||
| Calories from fat | 140.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.57g | 24% | |
|---|---|---|---|
| Cholesterol | 73.33mg | 24% | |
| Sodium | 162.87mg | 7% | |
| Potassium | 59.06mg | 1% | |
| Total Carbs | 12.84g | 4% | |
| Sugars | 8.71g | 35% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 6.32g | 13% | |
| Vitamin C | 14.1mg | 24% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 4.7mg | 26% | |
| Calcium | 152.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 202.12 Kcal (846 kJ) | ||
| Calories from fat | 135.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.01g | 24% | |
|---|---|---|---|
| Cholesterol | 70.7mg | 24% | |
| Sodium | 157.02mg | 7% | |
| Potassium | 56.94mg | 1% | |
| Total Carbs | 12.38g | 4% | |
| Sugars | 8.4g | 35% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 6.09g | 13% | |
| Vitamin C | 13.6mg | 24% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 4.5mg | 26% | |
| Calcium | 147.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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