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 |
- Portion size: 1 loaf, or 15 pieces
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 2-1/4cupsall purpose flour
- 2 cups 2cupscornmeal
- 3 tbsp 3tbspgranulated sugar
- 4 tsp 4tspbaking powder
- 2 tsp 2tspbaking soda
- 1 tsp 1tspsalt
- 4 4eggeggs
- 2-2/3 cups 2-2/3cupsbuttermilk
- 2/3 cup 2/3cupmelted 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.)
