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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (121g) Recipe makes 12 servings |
||
| Calories 337 | ||
| Calories from Fat 144 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.1g | 24% | |
| Saturated Fat 9.4g | 46% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 92mg | 30% | |
| Sodium 451mg | 18% | |
| Potassium 145mg | 4% | |
| Total Carbohydrate 43.3g | 14% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 13.1g | ||
| Protein 6.4g | 12% | |
Delicious Buttery Melt- In-Your-Mouth Sweet Corn Bread
By: KITTENCAL
Feb 11, 2008
This is wonderful warm out of the oven with syrup 
SERVES 12
Ingredients
- 2/3 cup butter, softened (no subsitutes)
- 3/4-1 cup sugar
- 3 large eggs
- 1 2/3 cups half-and-half cream or milk
- 2 1/3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup canned corn niblet, drained and coarsley chopped
Directions
1
Set oven to 400 degrees F (set oven rack to second-lowest position).2
In a medium bowl cream butter with sugar.3
In another bowl whisk eggs with half and half cream or milk.4
In a small bowl combine flour, cornmeal, 1 tablespoon plus 1/2 teaspoon baking powder and salt; add to the creamed mixture alternately with egg mixture.5
Mix in chopped corn.6
Transfer to prepared baking pan.7
Bake for about 25-27 minutes or until cake tests done.
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- Course > Breads > Quick Breads
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: HokiesLady
On May 11, 2008
Kit - my oh my this is delicious cornbread! I served it with homemade chili tonight and boy it was just as the title says - melt in your mouth. So light and buttery!! I used a 9x13 pan for baking and it took 25 minutes in the oven. Made for Zaar Cookbook Tag and also posting picture for Live Strong Event in the photo forum, May 2008. Thanks Kit!
From: kusinera
On Mar 10, 2008
yummy cornbread Kit, this went great with your stew, another winner, thank you
From: Jeffsmom
On Feb 18, 2008
This made a mighty fine pan of cornbread. I used 3/4 cup sugar, and it still tasted great. I was a little concerned that the bread would rise right out my cast iron pan and make a mess in the oven, but it turned out well. Kinda tall, like a layer cake. Thanks, Kittencal!
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