Vegetable Corn Bread
|Yellow cornmeal||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs) (At Room Temperature)|
|Egg||1 Large (At Room Temperature)|
|Egg white||1 Large (At Room Temperature)|
|Vegetable oil||2 Tablespoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Salt free canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can, Approximately 1 Cup)|
Heat the oven to 400 degrees.
Spray an 8 3/8 by 4 3/8 by 2 5/8 inch loaf pan with nonstick vegetable cooking spray.
Stir together the cornmeal, flour, baking powder, baking soda and salt.
In another bowl stir together the buttermilk, egg and egg white, oil and Tabasco.
Make a well in the center of the cornmeal mixture, add the buttermilk mixture and stir just to combine.
Turn the batter into the prepared pan and smooth the top.
Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
Remove the pan to a wire rack.
Cool for 10 minutes, then remove the bread from the pan and finish cooling it on the rack.
Cool completely before serving or wrapping in transparent wrap and foil for freezing.