* Exported from MasterCook *
La Beth's Vanilla Corn Bread <R T>
Recipe By : Beth Henspringer
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breakfasts
Eat-Lf Mailing List Grains
Low Fat Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Yellow Cornmeal
Preferably Stone-Ground
1 C All-Purpose Flour -- Unbleached
3/4 C Powdered Sugar
1/2 Tsp Salt
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
2 Lg Eggs
1 1/4 C Buttermilk
1 Tbsp Pure Vanilla Extract
This sweet, moist corn bread has a delicate aroma paired with the grainy
texture of the cornmeal. Utterly divine served piping hot with sliced
fresh papaya for an unusual breakfast. Or you can use a slice of the corn
bread as a bed for poached eggs.
Preheat the oven to 350F. Combine the cornmeal, flour, sugar, salt, baking
powder and baking soda in a large bowl.
In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon
or dough whish. Add to the dry ingredients and pour the melted butter over
the top of the batter. Stir just until all ingredients are moistened yet
thoroughly blended; take care not to over mix.
Pour the batter into greased 8" round springform pan or square Pyrex
pan. Bake in a preheated over 40 - 45 min, until golden around the edges
and a cake tester inserted into the center comes out clean. Let stand 15
min before cutting to serve.
Makes one 8" bread.
This will surprise your guests or whom ever you are serving this to with
the hint of vanilla flavoring. We thought this was an excellent cornbread!!
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NOTES : Cal 197
Total Fat 1.8g
Sat Fat 0.6g
Carb 38.7g
Fiber 1.3g
Pro 5.7g
Sod 289mg
CFF 8.5%