Corn Bread Loaf

Author: Canadian Living

Baking this corn bread in a 13- x 9-inch (3.5 L) cake pan makes it easy to cut into cubes for turkey stuffing. It is also delicious served with blueberries and a pot of tea for an afternoon treat

  • Portion size 15 servings

Ingredients

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

Method

In large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. In separate bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients, stirring just until moistened.

Spoon into greased 13- x 9-inch (3.5 L) cake pan. Bake in centre of 375°F (190°C) oven for 30 to 40 minutes or until loaf is golden brown on top and tester inserted in centre comes out clean. Let loaf cool in pan on rack for 5 minutes. Turn out onto rack and let cool completely. (Loaf can be wrapped in plastic wrap, overwrapped in foil and frozen for up to 1 week; let thaw in refrigerator for 24 hours before using.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 525 mg
  • Protein 7 g
  • Calories 256.0
  • Total fat 10 g
  • Cholesterol 81 mg
  • Saturated fat 6 g
  • Total carbohydrate 34 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • 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 Loaf

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