Corn Bread for Stuffing
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Corn Bread Stuffing
Photography by Jodi Pudge
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 139139 cal |
| pro | 4 g4g pro |
| total fat | 5 g5g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 19 g19g carb |
| fibre | 1 g1g fibre |
| chol | 28 mg28mg chol |
| sodium | 154 mg154mg sodium |
| potassium | 83 mg83mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 55 iron |
| vit A | 55 vit A |
| folate | 2121 folate |
This corn bread is dry and dense, perfect for crumbling into stuffing.
Ingredients
- 1 cup all purpose flour 1 cup all purpose flour
- 1 cup cornmeal 1 cup cornmeal
- 1 tbsp granulated sugar 1 tbsp granulated sugar
- 1 tsp baking powder 1 tsp baking powder
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1-1/4 cups buttermilk 1-1/4 cups buttermilk
- 1 egg 1 egg
- 1/4 cup unsalted butter , melted1/4 cup unsalted butter, melted
Preparation
In large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg and butter; pour over flour mixture and stir to make thick batter.
Spread in greased or parchment paper–lined 8-inch (2 L) square metal cake pan. Bake in 375°F (190°C) oven until cake tester inserted in centre comes out clean, 25 to 30 minutes.
Let cool in pan on rack for 5 minutes; invert onto rack. Remove paper and let cool. (Make-ahead: Store in airtight container for up to 24 hours.)
Spread in greased or parchment paper–lined 8-inch (2 L) square metal cake pan. Bake in 375°F (190°C) oven until cake tester inserted in centre comes out clean, 25 to 30 minutes.
Let cool in pan on rack for 5 minutes; invert onto rack. Remove paper and let cool. (Make-ahead: Store in airtight container for up to 24 hours.)
Source : Canadian Living Magazine: December 2009
- Keywords : Bread; Flour; Buttermilk; Eggs; Bake; 200 calories;
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