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Corn Spoon Bread

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  • Prep Time 10 min
  • Total Time 50 min
  • Servings 12

This quick bread baked using Green Giant® Niblets® corn is perfect for a fall menu.

Ingredients

1
cup Gold Medal™ self-rising white cornmeal mix
1/2
cup Gold Medal™ all-purpose flour
2
tablespoons sugar
1
teaspoon salt
4
cups Green Giant™ Niblets® frozen corn (from 25-oz bag), thawed
2
cups plain yogurt
1/4
cup butter, melted
1/4
cup chopped fresh chives
2
tablespoons chopped fresh parsley
1
teaspoon chopped fresh thyme leaves
3
eggs, slightly beaten
Additional chopped fresh chives, if desired

Directions

  • 1 Heat oven to 350°F. Grease 12 (6-oz) ramekins (individual baking dishes) with butter.
  • 2 In large bowl, stir together cornmeal mix, flour, sugar and salt; make well in center of mixture. In another bowl, stir together corn, yogurt, melted butter, 1/4 cup chives, the parsley, thyme and eggs; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture evenly among ramekins. Place ramekins on large cookie sheet.
  • 3 Bake 35 to 40 minutes or until golden brown and set. Garnish with chives. Serve immediately.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
,
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3 1/2g,
3 1/2%
),
Sodium
420mg
420%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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