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Basil-Parmesan Cornbread





Yields
Makes 9 servings

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

 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
Step 1
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.

Step 2
2

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

Step 3
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).

Step 4
4

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 236Calories from Fat 34
% Daily Value *
Total Fat 8.9g14%

Saturated Fat 5g25%
Cholesterol 67mg23%
Sodium 590mg25%
Total Carbohydrate 32g11%

Dietary Fiber 1.6g7%
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.