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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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