Recipe courtesy of Foolish Chicken
Cornbread
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 50 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 94
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 18 mg
- Sodium
- 76 mg
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 50 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 94
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 18 mg
- Sodium
- 76 mg
Ingredients
Directions
Special equipment:
a 12-by-20-inch hotel pan- Preheat the oven to 350 degrees F. Line a 12-by-20-inch hotel pan with parchment paper (see Cook's Note).
- Whisk eggs with brown sugar in a bowl, then add the corn, sour cream, oil and chiles and mix thoroughly. Gently fold in cornmeal, baking soda and salt. Pour into prepared hotel pan. Bake until browned on top, about 20 minutes.
Cook’s Note
Half the recipe would fit nicely into a 9-by-13-inch pan.
