| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads & do, Cornbread, Holiday, Stuffing |
12 |
Servings |
INGREDIENTS
| 1 |
pt |
Yellow cornmeal |
| 1 |
pt |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Baking powder |
| 2 |
ts |
Salt |
| 1/4 |
c |
Fresh ground black pepper |
| 1 |
pt |
Milk |
| 4 |
md |
Eggs; Well beaten |
| 1/4 |
c |
Melted butter |
INSTRUCTIONS
12: Makes This Many Cups
Preheat oven to 400°F: Butter 8 inch square pan with 2 inch high sides. Mix
together first 6 ingredients in large bowl. Mix milk with egg and melted
butter in a small bowl. Pour milk mixture over dry ingredients and stir
just until * moistened: do not over mix. Spoon batter into prepared pan.
Bake cornbread until light brown and tester comes out clean, about 25
minutes. Cool cornbread in pan. Break and crumble corn bread, spread in
baking pan and allow to dry 24 hours before using to make stuffing.
Recipe by: Bon Appetif Nov 91 P-66
Posted to MC-Recipe Digest by "Max H. Mitchell"
<mmitch-fay@worldnet.att.net> on Apr 03, 1998
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