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Title: Strawberry Corn Bread Categories: Not, Sent Yield: 36 Servings 1 1/4 c All-purpose flour 3/4 c Yellow cornmeal 1/4 c Sugar 4 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 Egg 1 c Buttermilk 2 tb Butter or margarine; melted 3/4 c Strawberry jam Heat oven to 375°. Grease 9x9x2-inch square baking pan. Combine flour, cornmeal, sugar, baking powder, soda and salt in a large shallow bowl until mixture is well blended; make a a well in the center. In large measuring cup, whisk together egg, buttermilk and melted butter. Pour buttermilk mixture into well, and stir the ingredients together just until evenly moistened; do not overmix; batter should be lumpy. Spoon batter into prepared baking pan, spreading evenly into corners with rubber spatula. With a spoon, drop strawberry jam in dollops over the top of the batter, spacing them evenly. Bake in 375° oven for 30-35 minutes or until the top is lightly browned. Cool the bread in the pan on a wire rack for 10-15 minutes. Cut into squares and serve. Recipe by: Family Circle - 9/16/97 Posted to EAT-L Digest by The Taillons 1997 |