Corn Bread

Author: Canadian Living

The North American offering from Vicky Brooks-Johnson of Markham, Ont., is great served with the Beef and Okra Stew.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2000

Ingredients

  • 2 eggs
  • 2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1 1/4 cup buttermilk

Method

In food processor, combine cornmeal, flour, sugar, baking powder and salt; 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.

Nutritional facts Per Each of 16 Squares: about

  • Sodium 372 mg
  • Protein 4 g
  • Calories 199.0
  • Total fat 9 g
  • Cholesterol 57 mg
  • Saturated fat 5 g
  • Total carbohydrate 25 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Corn Bread

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