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Yield: Makes 16 two-inch squares
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RECIPE INGREDIENTS
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DIRECTIONS
Preheat the oven to 425 degrees F. Butter an 8-by-2-inch square cake pan. In a food processor, add the butter, egg, blue cornmeal, all-purpose and whole wheat flours, baking powder, salt and baking soda; pulse to combine. Add the buttermilk and process for 5 seconds, or just until smooth.
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Scrape the batter into the pan and bake for 25 minutes, or until the center is firm. Transfer the bread to a rack to cool a bit, then turn out and let cool completely.
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NOTE: The bread can be made up to 1 day ahead. Wrap in plastic and keep at room temperature.
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Serving size = 2-inch square
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Recipe created by Mark Miller.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 16 two-inch squares
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| Calories: | 124 |
Fat. Total: | 7g |
Carbohydrates, Total: | 14g |
| Cholesterol: | 30mg |
Sodium: | 207mg |
Protein: | 3g |
| Fiber: | 1g |
% Cal. from Fat: | 51% |
Fat, Saturated: | 0g |
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