Corn Bread Loaf
This recipe makes 1 loaf servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 256256 cal |
| pro | 7 g7g pro |
| total fat | 10 g10g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 34 g34g carb |
| fibre | 2 g2g fibre |
| chol | 81 mg81mg chol |
| sodium | 525 mg525mg sodium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 99 iron |
| vit A | 1111 vit A |
| folate | 77 folate |
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
Ingredients
- 2-1/4 cups all purpose flour 2-1/4 cups all purpose flour
- 2 cups cornmeal 2 cups cornmeal
- 3 tbsp granulated sugar 3 tbsp granulated sugar
- 4 tsp baking powder 4 tsp baking powder
- 2 tsp baking soda 2 tsp baking soda
- 1 tsp salt 1 tsp salt
- 4 eggs 4 eggs
- 2-2/3 cups buttermilk 2-2/3 cups buttermilk
- 2/3 cup melted butter 2/3 cup melted butter
Preparation
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.)
- Keywords : Bread; Bake; Thanksgiving; Buttermilk; Butter; Flour; Eggs;
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