| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 8 | Servings | |
INGREDIENTS
| 2 | c | All purpose flour |
| 2 | c | Yellow cornmeal |
| 1 | T | Baking powder |
| 1 | t | Salt |
| 3 | T | Sugar |
| 2 | Eggs | |
| 2 | c | Buttermilk, or |
| 1 | c | Yogurt, mixed with |
| 1 | c | Milk |
| 1 | c | Thawed frozen corn kernels |
| 1/2 | c | Corn oil |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry. Yield: 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF6759 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 18:02:06 -0500 From: Gail Shermeyer <4paws@netrax.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 438
Calories From Fat: 138
Total Fat: 15.7g
Cholesterol: 54.9mg
Sodium: 743.1mg
Potassium: 396.7mg
Carbohydrates: 63.1g
Fiber: 3.6g
Sugar: 12.3g
Protein: 12.5g