Food > Recipe Directory > Courses/Meal Type > Bread > Corn Bread
Corn Bread Recipe
Corn Bread
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
| 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 |
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Source
Homemakers Magazine: Dec./Jan. 2006
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