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Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. It’s one of Isaiah’s favorites, Silvana says. “He could eat it for breakfast, lunch and dinner.” —Silvana Nardone, New York, New York
This recipe is:
Healthy
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutritional Facts 1 slice equals 334 calories, 13 g fat (1 g saturated fat), 71 mg cholesterol, 842 mg sodium, 51 g carbohydrate, 4 g fiber, 7 g protein.
Originally published as Double Corn Cornbread in Healthy Cooking October/November 2010, p11
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Reviewed on Apr. 12, 2012 by 2princesses2love
We thought this was just ok. It seemed really bland to us.
Reviewed on Nov. 10, 2011 by u141146
This sounds like the best corn bread recipe that I have found so far. I would like to sub a can of cream corn for the reg corn would I need to reduce the liquid?
Reviewed on Aug. 19, 2011 by jmkasprak
We liked the course texture to this bread. It was moist and didn't crumble like a lot of cornbread recipes. I used fresh sweet corn, and we all agreed it was delicious. I also used all purpose flour, upped the sugar to 1/3 c and substituted 2% milk instead of rice milk.
Reviewed on Dec. 17, 2010 by creegercrewof7
Make this often- I add little more sugar- but this is a really good recipe!
Reviewed on Oct. 01, 2010 by smarsh5
This was enjoyed by every member of the family
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