Speedy corn bread wedges
Source of Recipe
First published in Chatelaine's 04/1998 issue
List of Ingredients
1 cup ( 250 mL) cornmeal
1 cup ( 250 mL) all-purpose flour
1/4 cup ( 50 mL) granulated sugar
3 tsp ( 15 mL) baking powder
1/2 tsp ( 2 mL) baking soda
1/4 tsp ( 1 mL) salt
1 egg
1 cup ( 250 mL) buttermilk
1/4 cup ( 50 mL) melted butter or vegetable oil
Recipe
1. 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.
2. 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.
Sweet 'n' hot tips
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
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