CORN BREAD WITH LEFTOVER FRESH CORN

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Corn Bread With Leftover Fresh Corn image

this is from the cook.com website-here for safekeeping - I made the original recipe sweeter - with honey. If you like the cornbread even sweeter ( we do) add the optional sugar. i often have a few ears left over when making corn on the cob

Provided by petlover

Categories     Quick Breads

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 eggs, beaten
1/2 cup Wesson Oil
1 cup self-rising cornmeal
1 cup fresh corn, scraped from cob plus cream (juice) or 1 cup leftover corn
1 cup sour cream
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon honey
1/4 cup sugar (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Beat eggs and oil lightly. Add the rest of the ingredients. Mix lightly (don't over mix). Pour into greased pan and bake at 400 degrees for 25-35 minutes or until brown.
  • Note: With plain cornmeal increase baking powder to 3 teaspoons and 1 teaspoon of salt.

Nutrition Facts : Calories 359.8, Fat 28.3, SaturatedFat 7.4, Cholesterol 81.9, Sodium 626.7, Carbohydrate 23.6, Fiber 2.1, Sugar 5.1, Protein 5.4

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