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Quick Corn Bread
Linda Nortje
This recipe for a Quick Corn Bread (with actual corn) is so simple - mix, bake and serve ! The bread makes the perfect side to a main meal, or enjoy as a snack
4.56
from
45
votes
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Course
Bread
Cuisine
American
Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Total Time
55
minutes
mins
Cook Mode
Prevent your screen from going dark
Servings
1
medium bread
Calories
198
kcal
Ingredients
1x
2x
3x
2
extra-large Eggs
½
cup
+ 2 TB Milk
2
tablespoons
Vegetable Oil
1
teaspoon
Salt
1
can
410 grams Sweetcorn, (the creamed type) ( 14 oz can )
3 ½
cups
Self-Raising Flour
Instructions
Pre-heat the oven to 180 deg C (350 deg F) – spray a medium bread loaf pan with cooking spray and line the bottom with baking paper
Beat together the Eggs, Milk, Oil and Salt – stir in the can of Sweetcorn and mix
Add the Flour to the Egg mixture and stir until combined
Scoop the batter into the loaf pan and bake 50 minutes until brown on top and a tester comes out clean
Leave to cool in the loaf pan for 2 or 3 minutes and turn out the bread
Nutrition Facts
Quick Corn Bread
Serving Size
1 Slice
Amount per Serving
Calories
198
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
3
g
Cholesterol
47
mg
16
%
Sodium
753
mg
33
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.