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Basil-Parmesan Cornbread

Yield Makes 9 servings
Notes: For bread that is sweeter and more tender, use the largest measure of sugar.

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

Nutrition 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

How to Make It

  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.