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Wednesday, June 11, 2008

*Custard Corn Bread*

Hello everyone! I decided on this recipe today, because it sounds so good. I haven't made this yet because I need to restock a few things in my kitchen. I will be making this soon though. I'll post a picture with this recipe at that time. Enjoy!

*Custard Corn Bread*

Serving: 8

2 Eggs
1 Cup Milk, Divided
½ Cup Buttermilk
4 Tbls. honey
¾ Cup Cornmeal
½ Cup Flour
½ Tsp. Baking Soda
1/8 Tsp. Salt
¼ Tsp. Nutmeg
2 Tbls. Butter, Melted

Preheat oven at 325°F.
Using a large bowl whisk eggs, buttermilk, and ½ cup of milk together. Stir in the remaining ingredients, holding back the remaining ½ cup of milk. Mix well and pour into well greased pan. Top with the remaining milk. Do not mix with batter.
Bake at 325°F. until the center appears set when shaken lightly, and top is lightly browned about 25 to 30 minutes.
Let stand 15 minutes before serving.

Per Serving: 178 Cal (27% from Fat, 12% from Protein, 61% from Carb); 5 g Protein; 5 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 27 g Carb; 1 g Fiber; 12 g Sugar; 72 mg Calcium; 1 mg Iron; 152 mg Sodium; 72 mg Cholesterol

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