Corn Bread
- Peanut free
- Low calorie
- Vegetarian
- Nut free
Corn bread makes an excellent alternative to plain bread for poultry stuffings as well as a tasty side dish, especially for sopping up gravy.
Ingredients
- 1-1/4 cups (300 mL) cornmeal
- 3/4 cups (175 mL) all-purpose flour
- 1 tbsp (15 mL) granulated sugar
- 1-1/2 tsp (7 mL) baking powder
- 3/4 tsp (4 mL) baking soda
- 1/4 tsp (1 mL) salt
- 2 eggs
- 1-1/2 cups (375 mL) buttermilk
- 2 tbsp (30 mL) butter, melted
Preparation
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 375F (190C) 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.)
Makes 8 servings, or 8 cups (2 L) crumbled.
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