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Corn Bread with Chives

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Source: Burt Wolf's Menu Cookbook

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Active Time:  10 Minutes
Total Time:  30 Minutes
Yield:  Makes 8 servings

RECIPE INGREDIENTS

1 cup coarsely ground cornmeal

1 cup all-purpose flour

2 1/2 tablespoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1/8 teaspoon cayenne pepper

1 tablespoon sugar

2 tablespoons chopped fresh chives

1/4 cup vegetable oil

1 cup buttermilk

2 egg whites, lightly beaten

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DIRECTIONS

Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.

In a medium-sized bowl, combine the dry ingredients. Stir in the chopped chives.

Add the oil to the dry ingredients. With your fingers, work until the oil is evenly mixed with the dry ingredients.

In a small bowl, combine the buttermilk and the egg whites, then pour this mixture into the dry ingredients. Stir quickly to blend.

Spread the batter evenly in the prepared baking dish. Bake for 20 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool on a rack before serving.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Makes 8 servings

Calories:

205

Fat. Total:

Fiber:

Carbohydrates, Total:

29g

Sodium:

593mg

% Cal. from Fat:

35%

Cholesterol:

1mg

Protein:

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Corn Bread with Chives

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