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Country Corn Bread

Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  1 Hour
  Makes one 9-by-13-inch corn bread (Serves 30)
2 cups all-purpose flour
2 cups yellow cornmeal
1/4 cup sugar
1 tablespoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs, lightly beaten
2 1/2 cups buttermilk
1 stick (4 ounces) unsalted butter, melted
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. In a bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. In another bowl, combine the eggs and buttermilk and add to the dry ingredients. Add the melted butter and stir just until moistened.

Pour the batter into the prepared dish and bake for about 40 minutes, or until the corn bread is golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.


The corn bread can be wrapped in plastic and frozen for 1 week or refrigerated for up to 2 days.

Serving size = 2 X 2" piece

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes one 9-by-13-inch corn bread (Serves 30)
Calories: 105
Fat. Total: 4g
Fiber: 1g
Carbohydrates, Total: 15g
Sodium: 404mg
% Cal. from Fat: 34%
Cholesterol: 23mg
Protein: 3g
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