Basil-Parmesan Cornbread

Notes: For bread that is sweeter and more tender, use the largest measure of sugar.

Yield:

Makes 9 servings

Recipe from

Nutritional Information

Calories 236
Caloriesfromfat 34 %
Protein 7.4 g
Fat 8.9 g
Satfat 5 g
Carbohydrate 32 g
Fiber 1.6 g
Sodium 590 mg
Cholesterol 67 mg

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons or 1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter or margarine
1 can (8 1/2 oz.) cream-style corn
1/4 cup chopped fresh basil
1/2 cup grated parmesan cheese

Preparation

1. In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Add corn, basil, and cheese to egg mixture. Pour liquids into flour mixture and stir just until evenly moistened.

2. Scrape batter into a buttered 8-inch square pan and spread smooth.

3. Bake in a 400° oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 30 minutes (25 minutes in a convection oven).

4. Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.

Note:

March 1999