| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 6 | Servings | |
INGREDIENTS
| 1 | c | White flour |
| 1 | c | Corn flour or fine cornmeal |
| 2 | tb | Sugar |
| 2 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | Eggs | |
| 1 | c | Milk |
| 2 | tb | Melted butter |
INSTRUCTIONS
This batter can also be baked in muffin cups as well as in a loaf pan. Either way, it's good. PREHEAT OVEN TO 400F. Combine the white flour, corn flour or cornmeal, sugar, baking powder and salt. In a separate bowl, beat the eggs; then stir in the milk and the butter. Pour the wet ingredients into the dry ones and stir just enough to combine, in about 15-or-16 strokes. Overmixing causes the cornbread to be tough. Pour into a buttered baking pan and bake until the cornbread is firm and a toothpick comes out clean, about 30 minutes. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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