Corn Bread

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By: Andrew Chase

Corn bread makes an excellent alternative to plain bread for poultry stuffings as well as a tasty side dish, especially for sopping up gravy.

Ingredients

1-1/4 cups (300 mL) cornmeal

3/4 cups (175 mL) all-purpose flour

1 tbsp (15 mL) granulated sugar

1-1/2 tsp (7 mL) baking powder

3/4 tsp (4 mL) baking soda

1/4 tsp (1 mL) salt

2 eggs

1-1/2 cups (375 mL) buttermilk

2 tbsp (30 mL) butter, melted

Preparation

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 375F (190C) 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.

Serving(s): 8

Nutritional Information
Per serving: about
Calories	191
Protein	6 g
Fat (total)	5 g
Sat. Fat	3 g
Carbohydrate	30 g
Fibre	1 g
Cholesterol	63 mg
Sodium	324 mg
Calcium	8 % RDI
Iron	6 % RDI
Vitamin A	6 % RDI
Folate	12 % RDI

Also in this menu:

Christmas dinner 3 ways

Source

Homemakers Magazine: Dec./Jan. 2006

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