| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Bread |
9 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Sifted all-purpose flour |
| 3/4 |
c |
Corn meal |
| 1/3 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1/3 |
c |
(generous) finely chopped pecans |
| 1 |
c |
Milk |
| 1 |
|
Egg; slightly beaten |
| 1/2 |
ts |
Vanilla |
| 1/4 |
c |
Vegetable oil |
INSTRUCTIONS
From: mnh@catfish.ocpt.ccur.com (Michele Hardy)
Date: 28 Mar 1994 15:18:12 -0500
This corn bread is moist, tasty, and almost cake-like, especially with the
sweet, rich flavor of pecans. It makes a wholesome addition to the
breakfast table, picnic basket, or bread basket.
1. Preheat the oven to 400o. Grease an 8-inch square baking pan.
2. In a large bowl, combine all of the dry ingredients and nuts.
3. Add the milk, egg, vanilla, and oil, stirring only until evenly
moistened. Do not over mix!
4. Pour the batter into the prepared pan and bake for 20 minutes. Delicious
served warm with butter and jam. 9 squares. Source: The Uncommon Gourmet
by Ellen Helman (ISBN 0-89815-519-3)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”