Buttermilk Corn Bread

1 servings

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Buttermilk Corn Bread Ingredients

8 tb Melted unsalted butter; plus	1/4 c Light-brown sugar
1 tb Melted unsalted butter	2 tb Baking powder
3/4 c Nonfat buttermilk	1 ts Ground cinnamon
2 lg Eggs	1/2 ts Ground ginger
1/2 c Sour cream	1/2 ts Freshly-grated nutmeg
3/4 c Yellow cornmeal	1 ts Salt
1 c All-purpose flour

Instructions for Buttermilk Corn Bread

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.

Main Ingredient: MilkCuisine: Uncategorized