Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
954
Calories
32g
Protein
27g
Fat
147g
Carbs
What these numbers assume — 8 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 |
| Onion | 1 medium (110g) | 44 |
| 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 (140 g / 4.9 oz ) cornmeal
- 1 cup (140 g / 4.9 oz) all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 1 cup (250 ml / 8.5 fl oz) milk
- 1 ea . (50 g) egg
- ¼ cup (60 g / 2.1 oz) shortening , melted
- ¼ cup (55 g / 1.9 oz) white granulated sugar (optional)
- ½ of a 15-ounce (430 g) can whole corn kernels, drained (optional)
- ¼ ea. onion , finely chopped (optional)
Directions
1
Preheat oven to 425 °F (218 °C) . Grease an 8-inch (20 cm) baking pan .
2
Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl.
3
Add egg, milk, and shortening.
4
Beat until fairly smooth (about a minute).
5
If using corn and/or onion, fold in these ingredients.
6
Pour the mixture into the baking pan.
7
Bake for 20–25 minutes or until a toothpick inserted in center comes out clean. If corn is added to batter, increase time by ~50%
8
Serve hot!
Recipe sourced from
wikibooks