| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Quick |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 4 |
ts |
Baking powder |
| 3/4 |
ts |
Salt |
| 1 |
c |
Yellow corn meal |
| 1 |
|
Egg |
| 1 |
c |
Milk |
| 1/4 |
c |
Melted shortening or cooking oil |
INSTRUCTIONS
Heat oven to 425F. Grease an 8-inch square baking pan or a 10-inch iron
skillet. (I sprayed my baking pan heavily with Pam and then put it in the
oven and preheated the pan in the oven.) Sift together flour, sugar, baking
powder and salt (I just mixed them together with a fork); stir in corn
meal. In a medium-size bowl beat egg with a fork just enough to blend yolk
and white. Stir milk and shortening into egg. Add dry ingredients and stir
to blend thoroughly, beat just until smooth. Pour into greased pan and bake
about 25 minutes.
VARIATIONS
Buttermilk Corn Bread: use 3 tsp baking powder and add 1/4 tsp soda. Use
buttermilk for milk.
Corn Muffins: Heat oven to 400F. Grease muffin cups. Mix 1 recipe of corn
bread batter and fill muffin cups 3/4 full. Bake 25 to 30 minutes.
YIELD: 12 medium-sized muffins
Corn Sticks: Heat oven to 425F. Grease corn stick pans and fill almost to
the top with corn bread batter. Bake about 20 minutes.
YIELD: 12 corn sticks
Recipe by: Sandy Coate
Posted to EAT-L Digest by Sean Coate <swcoate@PEGANET.COM> on Sep 11, 1997
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