Baking this corn bread in a 13- x 9-inch (3.5 L) cake pan makes it easy to cut into cubes for turkey stuffing. It is also delicious served with blueberries and a pot of tea for an afternoon treat.
Ingredients
- 2-1/4 cups (550 mL) all-purpose flour
- 2 cups (500 mL) cornmeal
- 3 tbsp (50 mL) granulated sugar
- 4 tsp (20 mL) baking powder
- 2 tsp (10 mL) baking soda
- 1 tsp (5 mL) salt
- 4 eggs
- 2-2/3 cups (650 mL) buttermilk
- 2/3 cup (150 mL) butter, melted
Steps
- In large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. In separate bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients, stirring just until moistened.
- Spoon into greased 13- x 9-inch (3.5 L) cake pan. Bake in centre of 375°F (190°C) oven for 30 to 40 minutes or until loaf is golden brown on top and tester inserted in centre comes out clean. Let loaf cool in pan on rack for 5 minutes. Turn out onto rack and let cool completely. (Loaf can be wrapped in plastic wrap, overwrapped in foil and frozen for up to 1 week; let thaw in refrigerator for 24 hours before using.)
