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
- Portion size 15 servings
Ingredients
Method
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.)
Nutritional facts <b>Per piece:</b> about
- Sodium 525 mg
- Protein 7 g
- Calories 256.0
- Total fat 10 g
- Cholesterol 81 mg
- Saturated fat 6 g
- Total carbohydrate 34 g
%RDI
- Iron 9.0
- Folate 7.0
- Calcium 9.0
- Vitamin A 11.0
