RECIPE TITLE "Basil-Parmesan Cornbread" from Sunset Magazine
9 servings --moderate
Notes: For bread that is sweeter and more tender, use the largest
measure of sugar.
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
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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