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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 28 |
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Coyotes Deli & Grill in Banff makes the most amazing blue corn bread, writes Donna Sanché of Toronto, Ontario. My husband and I had dinner there not long ago, and enjoyed the entire meal but the corn bread was definitely the highlight. I've told all of my friends about it, and now I'd like to make it for them. This sweet corn bread is best served warm. If you can't find blue cornmeal, don't worry: Yellow cornmeal works well, too. Ingredients:
2 1/4 cups all purpose flour |
1 3/4 cups blue cornmeal* or yellow cornmeal |
1 cup sugar |
1/3 cup pine nuts, toasted |
3/4 teaspoon baking powder |
3/4 teaspoon baking soda |
3/4 teaspoon salt |
1 1/4 cups whole milk |
3/4 cup vegetable oil |
3 large eggs |
1/2 cup buttermilk |
1 1/2 cups frozen corn kernels, thawed, drained |
Directions:
1. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend. Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend. Add milk mixture to dry ingredients and whisk until just blended. Fold in corn kernels. Pour batter into prepared dish. Bake until tester inserted into center comes out clean, about 40 minutes. Cut bread into 2-inch squares and serve warm.
2. *Blue cornmeal is available at natural foods stores and specialty foods stores.
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