| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Mexican, Breads, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter, melted |
| 1/4 |
c |
Canola oil |
| 1 |
c |
Low-fat or whole milk, warmed |
| 1 |
|
Egg, room temperature |
| 1 |
c |
Cake flour |
| 1 |
tb |
Baking powder (preferably non-aluminum type) |
| 2/3 |
c |
Yellow cornmeal |
| 3 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Preheat oven to 400F. Oil a 9 x 13-inch baking dish. Combine
butter, oil, milk and egg in mixing bowl and whisk until well-blended.
Stir the flour, baking powder, cornmeal, sugar and salt together with
a fork until well-mixed. To this dry mixture, add the liquid milk
mixture and stir just until combined.
Pour into baking dish. Bake the cornbread until golden on top and a
tester inserted in the middle comes out clean. Baking time is about
25 minutes.
HINT: If you are in a hurry you can use Jiffy cornbread mix (8 1/2
ounce size). To the dry mix, add 1/2 cup evaporated milk, 1 egg and
1 tablespoon melted butter in place of what is called for on the
package.
Bake at 400F for 20 minutes. Bread should be golden brown and a
tester plunged into its middle should come out clean.
PER SERVING: 330 calories, 5 g protein, 35 g carbohydrate, 19 g fat
(6 g saturated), 60 mg cholesterol, 439 mg sodium, 1 g fiber.
Jacqueline Higuera McMahan, San Francisco Chronicle, 11/3/92.
Posted by Stephen Ceideberg; November 4 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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