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Name: Buttermilk Corn Bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Crumbled dried sage; 1/2 ts Baking soda; 1 1/2 ts Double-acting baking powder; 1/2 ts Salt; 2 lg Eggs; beaten lightly; 1 c Buttermilk; 3/4 c Yellow cornmeal; 1 c All-purpose flour; 1/2 Stick unsalted butter;; ; (1/4 cup)

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INGREDIENTS

1/2 ts Crumbled dried sage
1/2 ts Baking soda
1 1/2 ts Double-acting baking powder
1/2 ts Salt
2 lg Eggs; beaten lightly
1 c Buttermilk
3/4 c Yellow cornmeal
1 c All-purpose flour
1/2 Stick unsalted butter;
; (1/4 cup)

INSTRUCTIONS

Into a large bowl sift together the flour, the cornmeal, the baking powder, the baking soda, and the salt, add the buttermilk, the eggs, the butter, and the sage, and stir the batter until it is just combined. Pour the batter into a well-buttered 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425F. oven for 30 to 35 minutes, or until a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely. (If using the corn bread for stuffing, crumble it coarse into a shallow baking pan and toast it in the middle of a preheated 325F. oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden.) Makes about 3 cups. Gourmet December 1991

NOTES

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Buttermilk Corn Bread

1/2 ts Crumbled dried sage
1/2 ts Baking soda
1 1/2 ts Double-acting baking powder
1/2 ts Salt
2 lg Eggs; beaten lightly
1 c Buttermilk
3/4 c Yellow cornmeal
1 c All-purpose flour
1/2 Stick unsalted butter;
 ; (1/4 cup)

Into a large bowl sift together the flour, the cornmeal, the baking  powder, the baking soda, and the salt, add the buttermilk, the eggs,  the butter, and the sage, and stir the batter until it is just  combined. Pour the batter into a well-buttered 8-inch-square baking  pan and bake the corn bread in the middle of a preheated 425F. oven  for 30 to 35 minutes, or until a tester comes out clean. Let the corn  bread cool in the pan for 5 minutes, invert it onto a rack, and let  it cool completely. (If using the corn bread for stuffing, crumble it  coarse into a shallow baking pan and toast it in the middle of a  preheated 325F. oven, stirring occasionally, for 30 to 35 minutes, or  until it is dried and deep golden.)    Makes about 3 cups.    Gourmet December 1991

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Nutrition

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Serving Size: 1 Serving (502g)
Recipe Makes: 1 servings

Calories: 992
Calories from Fat: 50 (5%)

Amt Per Serving		% DV

	Total Fat 5.6g	7 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 1.5g
Cholesterol 9.8mg		3 %
Sodium 3036.2mg		105 %
Potassium 744.3mg		20 %
Total Carbohydrate 202.5g		60 %
	Dietary Fiber 9g	36 %
	Sugars, other 193.6g
Protein 29.5g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 992

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