Corn Bread
68 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per Each of 16 Squares: about | - |
| cal | 199 |
| pro | 4 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 25 g |
| fibre | 1 g |
| chol | 57 mg |
| sodium | 372 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 5 |
| vit A | 10 |
| folate | 8 |
The North American offering from Vicky Brooks-Johnson of Markham, Ont., is great served with the Beef and Okra Stew.
Ingredients
- 2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup cold butter, cubed
- 2 eggs
- 1-1/4 cups buttermilk
Preparation
In food processor, combine cornmeal, flour, sugar, baking powder and sa< add butter. Pulse until crumbly. In small bowl, whisk eggs with buttermilk; add to food processor. Pulse just until blended.
Spread in greased 8-inch (2 L) square metal cake pan; bake in centre of 375°F (190°C) oven for 30 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack; cut into squares.
Spread in greased 8-inch (2 L) square metal cake pan; bake in centre of 375°F (190°C) oven for 30 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack; cut into squares.
Additional information : Serve with Beef and Okra Stew
Source : Canadian Living Magazine: December 2000
- Keywords : Bread; Food Processor; Bake; Corn; Buttermilk; Eggs; Flour;
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