| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
servings |
INGREDIENTS
| 8 |
tb |
Melted unsalted butter; plus |
| 1 |
tb |
Melted unsalted butter |
| 3/4 |
c |
Nonfat buttermilk |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Sour cream |
| 3/4 |
c |
Yellow cornmeal |
| 1 |
c |
All-purpose flour |
| 1/4 |
c |
Light-brown sugar |
| 2 |
tb |
Baking powder |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Freshly-grated nutmeg |
| 1 |
ts |
Salt |
INSTRUCTIONS
Heat oven to 350 degrees. Brush a 9- by 13-inch baking pan with 1
tablespoon melted butter.
In medium bowl, whisk together buttermilk, eggs, and sour cream. In
separate bowl, whisk together cornmeal, flour, brown sugar, baking
powder, cinnamon, ginger, nutmeg, and salt. Using a spatula, fold
sour-cream mixture into cornmeal mixture. Fold in remaining 8
tablespoons melted butter.
Pour batter into pan, and bake until a toothpick inserted into center
comes out clean, about 25 minutes. Let cool.
Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by
Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 1309 Calories (kcal); 38g Total Fat; (25% calories from
fat); 43g Protein; 200g Carbohydrate; 431mg Cholesterol; 5429mg
Sodium Food Exchanges: 11 1/2 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates
Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT
Converted by MM_Buster v2.0n.
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