This corn bread is dry and dense, perfect for crumbling into stuffing.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Method
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.)
Nutritional facts Per serving: about
- Sodium 154 mg
- Protein 4 g
- Calories 139.0
- Total fat 5 g
- Potassium 83 mg
- Cholesterol 28 mg
- Saturated fat 3 g
- Total carbohydrate 19 g
%RDI
- Iron 5.0
- Folate 21.0
- Calcium 5.0
- Vitamin A 5.0
