Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Honey | 1 tbsp (21g) | 64 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Water | not in our table | 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
- =
- 3/4 cup cornmeal
- 1 cup whole wheat flour (ww pastry
- flour will work)
- 4 tbsp baking powder
- 1/2 tbsp salt
- 1/2 cup water
- 1/4 cup honey
- 2 cup frozen corn (canned would
- probably work)
- =
Directions
In a blender, combine water, honey, and 1 cup of the corn. Blend until liquified. In a bowl, combine dry ingredients, and mix together. Pour in blended liquid, and mix. Mix in last cup of corn. Spritz a 9" round glass pan with oil spray, and sprinkle with cornmeal. Pour batter into pan, and put in oven. Turn oven on to 350 °F, and bake for 30 minutes. (if you pre-heat oven, you may need to shorten the time). You can test for doneness. This can be ready from cupboard to mouth in 42 or so minutes. The original source was david wallis, but there have been some updates. Note: as far as the spray adding to the %cff, i think that most of it is absorbed by the cornmeal dusted over the spray. When i pop the bread out of the pan, there is a "film" left. It sure makes getting bread out quick, easy, and hot!