Recipe courtesy of Beth Hensperger
Recipe courtesy of Beth Hensperger
Watch how to make this recipe.
The Kids' Corn Bread
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- Yield: Makes 1 8-inch round bread
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1520
- Total Fat
- 45 g
- Saturated Fat
- 25 g
- Carbohydrates
- 251 g
- Dietary Fiber
- 7 g
- Sugar
- 85 g
- Protein
- 33 g
- Cholesterol
- 288 mg
- Sodium
- 1749 mg
- Yield: Makes 1 8-inch round bread
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1520
- Total Fat
- 45 g
- Saturated Fat
- 25 g
- Carbohydrates
- 251 g
- Dietary Fiber
- 7 g
- Sugar
- 85 g
- Protein
- 33 g
- Cholesterol
- 288 mg
- Sodium
- 1749 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F (375 degrees if using a Pyrex or dark-finish pan). Grease an 8-inch round metal or Pyrex pan or a ceramic souffle dish.
- Combine the flour, cornmeal, wheat germ, baking powder, and salt in a large bowl.
- Make a well in the center of the dry ingredients and add the egg, buttermilk, butter, honey, and marmalade. Using a large spoon or dough whisk, stir just until all of the ingredients are moistened yet thoroughly blended; take care not to overmix.
- Pour the batter into the prepared pan and bake on the center rack of the oven for about 20 to 25 minutes, or until dark golden around the edges and a cake tester inserted in the center comes out clean. The top should feel firm to the touch. Let stand for 30 minutes in the pan before cutting into thick wedges
