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| General Category : Breads (Loaves, Buns, Rolls) |
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| Food Group : Eggs, Grains, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Other Criteria : Christmas |
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| Corn bread makes an excellent alternative to plain bread for poultry stuffings as well as a tasty side dish, especially for sopping up gravy. |
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Ingredients
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1-1/4 cups (300 mL) cornmeal |
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3/4 cup (175 mL) all-purpose flour |
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1 tbsp (15 mL) granulated sugar |
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1-1/2 tsp (7 mL) baking powder |
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3/4 tsp (4 mL) baking soda |
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1/4 tsp (1 mL) salt |
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2 eggs |
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1-1/2 cups (375 mL) buttermilk |
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2 tbsp (30 mL) butter, melted |
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Preparation
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In bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl, whisk eggs until frothy; whisk in buttermilk and butter. Pour over dry ingredients; stir just until combined.
Pour into greased 8-inch (2 L) square metal cake pan; bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, 25 to 30 minutes. Let cool for 5 minutes; invert onto rack and let cool completely. (Make-ahead: Wrap and refrigerate for up to 3 days.)
Makes 8 servings, or 8 cups (2 L) crumbled.
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Nutritional information
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Per serving: about 191 cal, 6 g pro, 5 g total fat (3 g sat. fat), 30 g carb, 1 g fibre, 63 mg chol, 324 mg sodium. % RDI: 8% calcium, 6% iron, 6% vit A, 12% folate.
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Source
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Homemakers Magazine: Dec./Jan. 2006
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