This cornbread recipe can be a snack, a side to chili, or even part
of a balanced breakfast. Sweet pepper jam or jelly make great alternatives
to butter.
Yield: Nine servings |
 |
| 1/2 cup |
yellow cornmeal |
| 1/4 cup |
all purpose flour |
| 1/3 cup |
cake flour |
1 Tbsp +
1-1/2 tsp |
white corn flour |
| 2 Tbsp |
sugar |
| 1 tsp |
baking powder |
| 1/2 tsp |
salt |
2 Tbsp +
3/4 tsp |
milk |
1/4 cup +
2 Tbsp |
buttermilk |
| 5 Tbsp |
unsalted butter |
| 1 |
large egg, beaten |
| 1/4 cup |
fresh corn kernels |
2 Tbsp +
1-1/2 tsp |
green chili pepper, roasted and roughly
chopped |
|
 |
| Total Calories |
123 |
| Calories from Fat |
60 |
| Total Fat |
7g |
| Saturated Fat |
4g |
Cholesterol
|
33mg |
| Sodium |
67mg |
| Carbohydrates |
14g |
| Fiber |
1g |
| Sugar |
3g |
| Protein |
1g |
|
- Preheat oven to 350 degrees F. Grease 6 X 6 inch pan.
- Melt butter
and cool
- Combine corn meal, flours, sugar, baking powder, and salt
in a medium sized bowl and set aside.
- In another bowl, combine
milk, buttermilk, butter, and egg and blend thoroughly. Add liquid
ingredients to dry ingredients and mix well.
- Pour batter into prepared pan and bake for 20 to 30 minutes
or until a toothpick comes out clean. Cut into 2 inch squares and
serve. The cornbread can be stored at room temperature in an airtight
container for up to 3 days.
|
