Corn Bread

Food & Recipes

More Menus

Related Recipes

Print
E-mail

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

Print
E-mail

Newest Recipes

Pineapple-Baked Ham with Thai Flavours

Give a twist to the tried-and-true combo of ham and pineapple with this Thai-inspired version.
Ham-Style Smoked Pork Shoulder

Smoked pork shoulder is processed just like ham and can be prepared in similar ways. An inexpensive...
Baked Ham Hock and Beans

Just as it does for a traditional pea soup, a ham hock added to a pot of baking beans adds great...
Seafood Pie

If you're entertaining this St. Patrick's Day, these seafood pies will be a hit. They're easy to...