Tuesday, November 3, 2009

Corn Bread

Adapted from Cooking Light (topping from Turkey Tamale Pot Pie recipe)
Yield: 6 servings

1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup yellow cornmeal
1 tsp sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup low-fat buttermilk
1 large egg, lightly beaten
1 can corn, drained

Preheat oven to 425°.
Spray 8x8 pan with cooking spray and dust lightly with flour.
Lightly spoon 1 c flour into a dry measuring cup; level with a knife.
Combine flour, cornmeal, sugar, baking powder, 1/2 tsp salt, and baking soda in a bowl.
Combine buttermilk, egg, and corn; add to dry ingredients, stirring just until moist.
Spread cornbread mixture evenly in pan and bake at 425° for 18 minutes or until golden.

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