Corn Bread Loaf
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
Servings: 1 loaf, or 15 pieces
Ingredients:
| 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% |
Suggested Recipes
-
2-1/4 cups (550 mL) all-purpose flour
2 cups (500 mL) cornmeal
3 tbsp (50 mL) granulated sugar
4 tsp (20 mL) baking powder
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
4 eggs
2-2/3 cups (650 mL) buttermilk
2/3 cup (150 mL) butter, melted
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.)
Tags:
Breads (Loaves, Buns, Rolls); Grains; Eggs; Cheese/Other Dairy; Bake;
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