Basil-Parmesan Cornbread

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 0.1 lb butter cooled melted
• 1 cup buttermilk 
• 8.5 oz regular corn cream-style canned
• 2 large eggs 
• 1 cup flour all-purpose
• 0.3 cup basil fresh chopped
• 0.5 cup parmesan cheese grated
• 0.8 teaspoon salt 
• 1 cup cornmeal yellow
• 2 tablespoons or 

Equipment

• bowl
• frying pan
• oven
• spatula

Directions

1. In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter.
2. Add corn, basil, and cheese to egg mixture.
3. Pour liquids into flour mixture and stir just until evenly moistened.
4. Scrape batter into a buttered 8-inch square pan and spread smooth.
5. Bake in a 400 oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 30 minutes (25 minutes in a convection oven).
6. Cut bread into squares. Lift from pan with a slender spatula.
7. Serve hot or cool.