| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | November 19 | 1 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 1/2 | c | Yellow cornmeal |
| 1 | T | Double-acting baking powder |
| 1 | t | Salt |
| 1 | c | Milk |
| 1 | Egg | |
| 3 | T | Unsalted butter, melted and |
| cooled |
INSTRUCTIONS
In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt. In a small bowl whisk together the milk, the egg, and the butter, and stir the mixture into the cornmeal mixture, stirring until the batter is just combined. Pour the batter into a greased 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425F. oven for 20 to 25 minutes, or until the top is pale golden and a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely. Crumble the corn bread coarse into 2 shallow baking pans and toast it in the middle of a preheated 325F. oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden. Makes about 4 cups. Gourmet November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
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