* Exported from MasterCook *
Corn Bread with Pine Nuts and Rosemary
Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups cornmeal
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup milk
2/3 cup buttermilk
2 tablespoons honey
1/2 cup corn -- (optional)
2 tablespoons warm melted unsalted butter -- to 3 Tablespoons, or vegetable oil
1/2 cup pine nuts -- lightly toasted
1/2 tablespoon chopped fresh rosemary -- or 1/2 teaspoon dried rosemary
Preheat the oven to 425F. Grease a 9x9-inch baking dish.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, milk, buttermilk, honey, and corn if using.
Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the butter, pine nuts, and rosemary.
Spread the butter evenly in the prepared baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm.
Makes 10 to 12 servings
Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 9x9 loaf"
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Per Serving (excluding unknown items): 189 Calories; 7g Fat (33.7% calories from fat); 6g Protein; 26g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 302mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4131 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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