Photo: Wesual Click
Spicy Corn Bread
13 ingredients
openrecipes
When corn is in season, you can use the kernels from 2 ears for this recipe. Remove and discard the husk and silk from each ear. One at a time, stand them upright on a cutting board and, using a sharp knife, cut downward between the kernels and the cob, being careful not to cut deeply into the cob. Or use a tool specially designed for stripping the kernels off the ears of corn.
Estimated Nutrition (whole recipe, rough)
1123
Calories
54g
Protein
37g
Fat
144g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| 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 yellow cornmeal
- 1 cup all-purpose flour
- 3 Tbs. firmly packed light brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sour cream
- 2 eggs
- 1/4 cup milk
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1 1/2 cups corn kernels, thawed if frozen
- 1/3 cup chopped canned roasted green chilies
- 1/2 cup finely shredded sharp cheddar cheese
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