|
Preheat oven to 400 degrees. Mist a 9 inch baking pan with non-stick spray. If using fresh corn, place in a Woven Traditions bowl and microwave 1 minute. In a Large Tip & Mix bowl, combine cornmeal, flour, salt and baking powder. In a Small Tip & Mix bowl whisk together buttermilk, 2 tablespoons butter and eggs. Mix with the dry ingredients, then add cheese and corn just to incorporate. Pour the remaining butter into the pan and spoon the batter into the pan. Bake 20-25 minutes or until a toothpick inserted into the center of the bread comes out clean and the top is golden. Cut and serve in the Bright Multi-Color Cake Basket.
- - - - - - - - - - - - - - - - - -
NOTES - With just a touch of white cheddar, this bread is the perfect accompaniment to the Chili Soup.
|
