| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cooking liv, New text im | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Yellow cornmeal |
| 1 | c | All-purpose flour |
| 1 | T | Baking powder |
| 1 | t | Salt |
| 1 | c | Milk |
| 1 | Egg | |
| 3 | T | Unsalted butter, melted and |
| cooled |
INSTRUCTIONS
Preheat oven to 425 degrees F. and grease an 8-inch square baking pan. In a bowl whisk together cornmeal, flour, baking powder, and salt. In a small bowl whisk together milk, egg, and butter and add to cornmeal mixture, stirring only until just combined. Pour batter into pan and bake in middle of oven 20 to 25 minutes, or until pale golden and a tester comes out clean. Cool corn bread in pan on a rack 5 minutes. Invert corn bread onto rack and cool c ompletely. Crumble corn bread coarsely into a large shallow baking pan. Let corn bread stand at room temperature until stale, at least 3 hours or overnight. Preheat oven to 300 degrees F. Toast corn bread in middle of oven, stirring occasionally, until dried and golden, about 30 minutes. Yield: About 5 1/2 cup Posted to MC-Recipe Digest V1 #325 Recipe by: COOKING LIVE SHOW #CL8765 From: "Angele and Jon Freeman" <jfreeman@netusa1.net> Date: Sun, 1 Dec 1996 14:39:49 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 1624
Calories From Fat: 454
Total Fat: 51.9g
Cholesterol: 297.1mg
Sodium: 4045.2mg
Potassium: 1083mg
Carbohydrates: 252g
Fiber: 16.8g
Sugar: 14.1g
Protein: 42.5g