Corn Bread Loaf
This recipe makes 1 loaf servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 256 |
| pro | 7 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 34 g |
| fibre | 2 g |
| chol | 81 mg |
| sodium | 525 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 9 |
| vit A | 11 |
| folate | 7 |
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 cups cornmeal
- 3 tbsp granulated sugar
- 4 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 4 eggs
- 2-2/3 cups buttermilk
- 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;
Related content
-
Remarkable Cornbread
When the wind blows and the temperature plummets, it's time to bake a 'skillet-full' of...
-
Chorizo, Apricot and Chestnut Stuffing
Stuffing is best cooked separately from the turkey. A stuffed bird will often dry out by the time...
-
Spinach, Bacon and Cashew Stuffing
This stuffing bakes by itself after the turkey comes out of the oven. Serve in squares as a side...
-
Exotic Mushroom and Bacon Stuffing Terrine
This easy stuffing cooks outside the turkey but still gets basted with pan juices. Time the...
