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Corn Bread with Chives

Source: Burt Wolf's Menu Cookbook
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Makes 8 servings
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
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:   Makes 8 servings
Calories: 205
Fat. Total: 8g
Fiber: 2g
Carbohydrates, Total: 29g
Sodium: 593mg
% Cal. from Fat: 35%
Cholesterol: 1mg
Protein: 5g
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