Corn Bread for Eight

Author: Canadian Living

Corn bread makes an excellent alternative to plain bread for poultry stuffings as well as a tasty side dish. It's also a treat with leftover gravy.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 1 1/4 cup cornmeal
  • 3/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/2 cup buttermilk
  • 2 tablespoons butter melted

Method

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 or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Nutritional facts Per serving: about

  • Sodium 324 mg
  • Protein 6 g
  • Calories 191.0
  • Total fat 5 g
  • Cholesterol 63 mg
  • Saturated fat 3 g
  • Total carbohydrate 30 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Corn Bread for Eight

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