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Ingredients
½ cup Wesson oil, plus more for greasing the pan
1 can (about 8 oz.) cream-style corn
1 cup sour cream
1 cup white cornmeal
1 ½ teaspoons baking powder
½ teaspoon salt
2 eggs
Nutritional analysis per serving (6 to 8 servings)
22 grams carbs; 57 milligrams cholesterol; 287 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 1 gram fiber; 237 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Grease an 8- or 9-inch cast-iron skillet or a 3-quart heavy ceramic or Pyrex baking dish.
- Step 2
Stir together all the ingredients, then pour into a blender or food processor and process until smooth.
- Step 3
Pour into the prepared pan and bake until light golden brown and your finger does not leave an indentation, about 45 minutes.
Private Notes
Comments
Very good flavor. Easy. Very moist; baked 10 minutes longer.
Came out wonderfully with subs of milk and frozen corn. Used a muffin pan for six.