CREAM CORNBREAD

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Cream Cornbread image

I love cornbread with soups & chili or anything else I can think to serve it with. I have even served corn bread for breakfast. One evening while preparing the corn bread recipe I use on the back of the Quaker Corn Meal box I found myself inspired to add ingredients and what resulted was the following. It was so good I just had to share.

Provided by Kewlgranny

Categories     Quick Breads

Time 40m

Yield 12 Wedges, 12 serving(s)

Number Of Ingredients 13

1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
1 (14 3/4 ounce) can creamed corn
1/4 cup onion (finely chopped)
1/2 tablespoon pepper
2 tablespoons canned chili peppers (finely chopped)
1/2 cup cheddar cheese (shredded)

Steps:

  • Heat oven to 400°F
  • Grease (spraying Pam is my 1st choice) an 11" (8 cup volume) oven proof casserole dish. (I use the deep dish baker from Pampered Chef.).
  • Combine dry ingredients.
  • Stir in milk, oil and egg, mixing until dry ingredients are moistened.
  • Gently blend in corn, pepper, onion, and chili peppers.
  • Pour into the casserole dish and top with shredded cheese.
  • Bake for 25-30 minutes.
  • Let set at least 10 minutes before cutting and serving.
  • Cut into 12 wedges.

Nutrition Facts : Calories 198.2, Fat 6.8, SaturatedFat 1.7, Cholesterol 5.3, Sodium 612.7, Carbohydrate 30.4, Fiber 1.9, Sugar 6.8, Protein 5.6

*** Explore more Cream Cornbread Recipes »

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