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  RECIPE TITLE "Basil-Parmesan Cornbread" from Sunset Magazine March 1999

yieldsMakes 9 servings time--difficultymoderate

Notes: For bread that is sweeter and more tender, use the largest measure of sugar.

  RECIPE INGREDIENTS

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons or 1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter or margarine
1 can (8 1/2 oz.) cream-style corn
1/4 cup chopped fresh basil
1/2 cup grated parmesan cheese

  RECIPE METHOD

1. In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Add corn, basil, and cheese to egg mixture. Pour liquids into flour mixture and stir just until evenly moistened.

2. Scrape batter into a buttered 8-inch square pan and spread smooth.

3. Bake in a 400° oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 30 minutes (25 minutes in a convection oven).

4. Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.

 

  NUTRITION PER SERVING
CALORIES 236(34% from fat); FAT 8.9g (sat 5g); PROTEIN 7.4g; CHOLESTEROL 67mg; SODIUM 590mg; FIBER 1.6g; CARBOHYDRATE 32g

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