Corn Bread
Corn bread makes an excellent alternative to plain bread for poultry stuffings as well as a tasty side dish. It's also a treat with leftover gravy.
Servings: 8 servings or 8 cups (2 L) crumbled
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 191 |
| pro | 6 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 30 g |
| fibre | 1 g |
| chol | 63 mg |
| sodium | 324 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 6% |
| vit A | 6% |
| folate | 12% |
-
1-1/4 cups (300 mL) cornmeal
3/4 cup (175 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1-1/2 tsp (7 mL) baking powder
3/4 tsp (4 mL) baking soda
1/4 tsp (1 mL) salt
2 eggs
1-1/2 cups (375 mL) buttermilk
2 tbsp (25 mL) butter, melted
Preparation:
In bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl, whisk eggs until frothy; whisk in buttermilk and butter. Pour over dry ingredients; stir just until combined.
Pour into greased 8-inch (2 L) square metal cake pan; bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, 25 to 30 minutes. Let cool for 5 minutes; invert onto rack and let cool completely. (Make-ahead: Wrap and refrigerate for up to 3 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Source
Canadian Living Magazine: October 2005
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