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Nutrition Facts
Serving Size 1 squares 62g Recipe makes 28 squares)
Calories 181
Calories from Fat 75		(41%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 23mg		7%
Sodium 123mg		5%
Potassium 101mg		2%
Total Carbohydrate 23.6g		7%
	Dietary Fiber 1.2g	4%
	Sugars 8.2g
Protein 3.5g		6%
how is this calculated?

Coyotes Blue (Or Yellow) Cornmeal Bread

Recipe #383642 | 1 hour | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Jul 31, 2009

This sweet, and very moist cornbread is served at Coyotes Deli & Grill in Banff and the recipe was printed in Bon Appétit (Nov. 2001). Pine nuts add a surprisingly delicious element. The blue cornmeal makes for a beautiful presentation but it tastes just as delicious with yellow. Toast pinenuts on a cookie sheet at 350°F for 5 minutes. Best served warm. Leftovers, if you have any, make an awesome twist on French toast.

28 squares (change servings and units)

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.
2
Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend.
3
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.
4
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.