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Sweet and Buttery Cornbread
This Sweet and Buttery Cornbread recipe uses real kernels of cream corn for an unbelievably delicious bread to go with your favorite soup.
Course
Bread, Side Dish
Cuisine
American
Keyword
corn bread, kid friendly
Prep Time
10
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
8
Calories
439
kcal
Author
Carrie Ypma
Ingredients
½
cup
I Can't Believe It's Not Butter
3/4
cup
Sugar
2
Eggs
½
teaspoon
Vanilla
1 - 12
oz
Evaporated Milk
Can
1 - 8.25
oz
Cream Corn
Can
2
teaspoons
Baking Powder
1/4
teaspoon
Salt
1 1/2
cup
Flour
All-Purpose
1
cup
Yellow Corn Meal
Instructions
In a large mixing bowl, beat together I Can't Believe It's Not Butter and sugar until creamy.
Add eggs, vanilla, evaporated milk and cream corn. Beat for a few minutes or until well blended.
Mix in baking powder, salt, flour and yellow corn meal.
Lightly grease an 8 x 8 pan with I Can't Believe It's Not Butter.
Pour the batter in the pan.
Bake at 350 degrees for 45-55 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes. Serve warm.
Nutrition
Calories:
439
kcal
|
Carbohydrates:
62
g
|
Protein:
10
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Cholesterol:
54
mg
|
Sodium:
367
mg
|
Potassium:
395
mg
|
Fiber:
3
g
|
Sugar:
25
g
|
Vitamin A:
701
IU
|
Vitamin C:
2
mg
|
Calcium:
177
mg
|
Iron:
2
mg