Curry 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 200
Caloriesfromfat 34 %
Protein 5.2 g
Fat 7.6 g
Satfat 4.1 g
Carbohydrate 28 g
Fiber 1.5 g
Sodium 432 mg
Cholesterol 64 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
1 1/2 tablespoons curry powder
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter or margarine

Preparation

1. In a bowl, mix flour, cornmeal, sugar, baking powder, salt, and curry powder. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. 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 25 minutes (20 minutes in a convection oven).

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

Note:

March 1999