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    You are in: Home / Recipes / Sweet Cornbread - Bonnie Stern Recipe
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    Sweet Cornbread - Bonnie Stern

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Diana #2's Note:

    I'm such a lover of cornbread, that I couldn't pass up this version. Another wonderful recipe from her book "Friday Night Dinners". Bonnie writes that "she received this recipe from executive chef Anthony Rose of Toronto's Drake Hotel". Very easy and flavourful. She also mentions that the follow may be added: diced olives, sun-dried tomatoes or fresh herbs. We enjoyed the plain version very much. Easily halved and baked in a 9 x 9 pan.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, combine flour, cornmeal, baking powder, salt and sugar.
    2. 2
      In a separate bowl, combine eggs, oil and buttermilk.
    3. 3
      Add egg mixture to the large bowl and combine. Add corn and jalapeno, if using. Stir until all ingredients are moistened.
    4. 4
      Transfer batter to an oiled 13 x 9 baking dish. Bake in a preheated 350*F oven for 35 minutes, or until bread springs back when pressed in center or a cake tester comes out clean.
    5. 5
      Cool for 20 minutes before cutting.
    6. 6
      NOTE: If using Soy Milk, sour by adding 1 tbsp of vinegar or lemon juice and let stand for 10 minutes before adding.

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    Ratings & Reviews:

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    Nutritional Facts for Sweet Cornbread - Bonnie Stern

    Serving Size: 1 (168 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 354.8
     
    Calories from Fat 87
    24%
    Total Fat 9.7 g
    14%
    Saturated Fat 1.9 g
    9%
    Cholesterol 49.5 mg
    16%
    Sodium 706.3 mg
    29%
    Total Carbohydrate 58.5 g
    19%
    Dietary Fiber 2.5 g
    10%
    Sugars 16.4 g
    65%
    Protein 9.1 g
    18%

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