Corn Bread
I modified this recipe from my Better Homes & Gardens cookbook (a standby in my house).
Enjoy!
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 15
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 cup milk
- 3/4 cup cornmeal
- 2 1/2 teaspoons baking powder
- 1 cup all purpose flour
- 2 tablespoons sugar
- 2 eggs beaten
- 1/2 cup creamed corn
- 3/4 teaspoon kosher salt
- 1/2 cup bell pepper finely chopped
- Carbohydrate 12.6434350894503 g
- Cholesterol 282.325333333333 mg
- Fat 6.86782182151961 g
- Fiber 0.491532027181931 g
- Protein 9.71264747836485 g
- Saturated Fat 2.14224113120973 g
- Serving Size 1 1 Serving (98g)
- Sodium 214.360469703782 mg
- Sugar 12.1519030622683 g
- Trans Fat 1.15673230603116 g
- Calories 150 calories
Preheat oven to 400 degrees F. Grease a muffin tin with butter and set aside. In a medium bowl stir together dry ingredients and set aside. In a small bowl, combine wet ingredients, then add to the dry ingredients, stirring gently until the mixture is just moistened. Fill muffin cups 2/3 full. Bake for 15 minutes, or until lightly browned and a wooden toothpick inserted in centers comes out clean.
