NUTRITION INFORMATION: (based on 9 servings and 2 tablespoons
sugar) Calories 193; Calories from Fat 68; Total Fat 8g; Saturated
Fat 1g; Cholesterol 26mg; Sodium 367mg; Protein 4g; Carbohydrates
28g; Dietary Fiber 1g
VARIATIONS:
Muffins or Corn Sticks - Pour corn bread batter into
greased or paper-lined muffin cups OR hot well-greased corn stick
pans. Bake in preheated 425°F oven 15 to 18 minutes. Yield: 12
muffins or about 14 corn sticks.
Mexican Corn Bread - Stir 1 cup whole kernel corn, 2
tablespoons chopped green chilies and 1/2 teaspoon chili powder into
batter. Bake in greased or sprayed 8-inch square pan in preheated
425°F oven 22 to 25 minutes or until wooden pick inserted in
center comes out clean. Remove from oven; top with 1/2 cup (2 ounces)
shredded cheddar or monterey jack cheese.
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