Corn Bread

This corn bread is a quick and simple recipe that even those who can’t stand baking can pull off no problem. Corn meal is a whole grain with loads of flavour and helps you to load carbs in preparation for delivery or to keep up with all the extra energy your body needs during pregnancy.

3 TBSP butter
1 1/2 cup milk
2 cups corn meal
3 eggs

Preheat your oven to 350 degrees. Add a greased cast iron skillet or 9 inch round cake pan to the oven to heat up.

Melt the butter in a medium sauce pan over medium heat. Once melted add milk and heat through.  While the milk is warming crack 3 eggs into a large mixing bowl.

Once milk is slightly warmer than room temperature, add corn meal. Stir until grains stick together and form a dough like consistency. Remove from heat and place corn meal mixture in the mixing bowl with eggs. Combine until the mixture is like batter.

Pour the batter into the warmed skillet or pan – cook until a fork inserted into the middle of the bread comes out clean. Approx. 30 minutes. Serve with stew or soup.


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