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1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
3 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup buttermilk
1/4 cup melted butter, or vegetable oil
Lightly grease a 9 inch (23 cm) pie plate. Preheat oven to 375F (190C). Stir cornmeal with flour, sugar, baking powder, baking soda and salt. Make a well in centre.
Whisk egg with buttermilk. Pour into cornmeal mixture and add melted butter. Stir just until mixed. Spread in pan. Bake in centre of preheated oven until golden, from 20 to 25 minutes. Cut while warm.
Calories 219, Protein 4.9g, Carbohydrates 33.6g, Fat 7.1g, Fibre 1.4g, Sodium 341mg.
If you like a very sweet corn bread, increase the sugar to 1/2 cup (125 mL). For extra fire, stir in 114 mL can drained diced green chilies or 1/2 tsp hot red pepper flakes along with the buttermilk. For interesting texture, stir in 1/2 cup (125 mL) frozen or drained canned corn kernels just before turning batter into the pan.