| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads &, Cereals |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Margarine |
| 1/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Buttermilk |
| 1 |
c |
Flour |
| 2/3 |
c |
Cornmeal |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 3 |
tb |
Corn flake crumbs |
INSTRUCTIONS
Microwave butter in mixing bowl for 1 1/2 minutes or until melted. Beat in
sugar and eggs; blend in buttermilk. Add flour, cornmeal, baking powder,
slat and soda; stir just until smooth.
Butter 5-cup fluted microwave-safe ring mold; sprinkle with 2 to 3
tablespoons cornflake crumbs. Spoon batter into dish.
Microwave, uncovered, on HIGH 6 to 7 minutes or until no longer doughy,
rotating dish once or twice. Cool about 1 minutes; invert onto serving
plate.
Recipe by: Microwave Times
Posted to Bakery-Shoppe Digest by Mary <smile@ridgecrest.ca.us> on Apr 05,
1998
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