Cornbread Batter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 4 | Servings | |
INGREDIENTS
| 1 | c | CORNMEAL |
| 2 | T | SUGAR |
| 1 | c | FLOUR |
| 2 | T | BUTTER |
| 1 | T | BAKING POWDER |
| 1 | c | MILK |
| 1 | t | SALT |
| 2 | MEDIUM EGGS, LIGHTLY BEATEN |
INSTRUCTIONS
IN MIXING BOWL,STIR TOGETHER CORNMEAL,FLOUR,BAKING POWDER,SALT AND SUGAR.ADD BUTTER AND BLEND WITH FINGERS TO CONSISTENCY OF COARSE MEAL.SLOW BEAT IN THE MILK;THEN EGGS.CONTINUE TO BEAT ONE MINUTE LONGER,SCRAPPING TH SIDES OF THE BOWL.USE BATTER AS DIRECTED IN ELIZABETH TAYLOR CHILI. OR USE AS A REGULAR CORNBREAD BATTER BY BAKING IN AN EIGHT INCH SQUARE BAKING PAN AT 375 DEGREES FOR 20 MINUTES OR UNTIL CORNBREAD IS GOLDEN AND YESTS DONE. CUT INTO SQUARES AND SERVE. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 368
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 113.1mg
Sodium: 1023.4mg
Potassium: 243.5mg
Carbohydrates: 57.7g
Fiber: 3.1g
Sugar: 9.8g
Protein: 10.9g