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.
- Portion size 2 servings
- Credits : Canadian Living Magazine: October 2005
Ingredients
Method
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.)
Nutritional facts Per serving: about
- Sodium 324 mg
- Protein 6 g
- Calories 191.0
- Total fat 5 g
- Cholesterol 63 mg
- Saturated fat 3 g
- Total carbohydrate 30 g
%RDI
- Iron 6.0
- Folate 12.0
- Calcium 8.0
- Vitamin A 6.0
