Photo: Wesual Click
Wapsie Valley Corn Bread
9 ingredients
openrecipes
This is everything corn bread should be—soft-crumbed, crispy-edged and undeniably corn-y. It’s best served warm, with butter or honey. Because the dried corn kernels used in this recipe are rather large and hard, you will need to grind them twice. Grind them on the medium setting of your grain mill, then pass them through a second time on the fine setting.
Estimated Nutrition (whole recipe, rough)
910
Calories
30g
Protein
27g
Fat
137g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup finely ground Wapsie Valley corn
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 Tbs. baking powder
- 1 tsp. kosher salt
- 1/2 cup milk
- 3/4 cup crème fraîche
- 3 eggs
- 8 Tbs. (1 stick) unsalted butter, melted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes