Fresh Sweet Summer Corn and Corn Bread
There's nothing like fresh, sweet summer corn!
Servings: 8 servings
Calories: 290kcal
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 eggs, lightly beaten
- 1 cup buttermilk
- ⅔ cup grated pepperjack cheese
- ½ diced jalapeno pepper, seeds removed
- 1 cup fresh corn kernels
- ¼ cup unsalted butter, melted and cooled slightly
- 1 teaspoon fresh rosemary
Instructions
- Preheat oven to 400°F. Spray a 9x9 inch baking dish with vegetable spray. Set aside.
- Combine the cornmeal, flour, brown sugar, salt, baking soda, baking powder and jalapeno pepper in a large mixing bowl.
- In a separate bowl add the beaten eggs, buttermilk and cheese. Mix well.
- Make a well in the middle of the dry ingredients and pour the egg mixture in the well. Gently blend until the eggs are incorporated, taking care not to over-mix. Fold in the fresh corn, melted butter and rosemary. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean. About 30 - 35 minutes.
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 290kcal | Carbohydrates: 35g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 592mg | Potassium: 212mg | Fiber: 3g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 2mg
