Corn Bread

Makes 24 servings

6 tablespoons butter 1½ cups yellow cornmeal 1½ cups all-purpose flour 3 tablespoons sugar 1⅓ tablespoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1¾ cups buttermilk 2 large eggs ⅔ cup frozen corn kernels

Calories 112 (32% from fat) · carb. 16g · prot. 3g · fat 4g · sat. fat 2g · chol. 26mg · sod. 178mg

1. Preheat oven to 425° F. 2. Place butter in a Cuisinart® Roast/Bake Pan or other 13 x 9 x 2 - inch baking dish and place in oven to melt butter. Remove from oven and reserve. 3. In a Cuisinart® food processor fitted with the metal blade, process cornmeal, flour, sugar, baking powder, baking soda and salt until combined, about 10 seconds. Add buttermilk and eggs; process until mixed, about 5 seconds. Scrape work bowl and add corn kernels; pulse only once until just combined. 4. Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, about 20 - 25 minutes. Cool and cut into 2-inch squares.