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8 Serves
66 Mins
Preheat your oven to 175°C and grease a baking pan.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
105 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
123 mg / 4,700 mgSodium
109 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
15 g / 50 gSaturated Fat
10 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 gIn a large mixing bowl, combine the flour, sugar, and baking powder.
In a separate bowl, cream the butter and sugar together until light and fluffy using a hand mixer.
Add the eggs and fresh corn kernels to the butter mixture, blending until well combined.
Gently fold the dry ingredients into the wet mixture until just incorporated.
Pour the batter into the prepared baking pan and bake for 41 minutes until golden brown and set.
10
g75
g6
g
Polish