| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ketchum kit, _need work |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
All-Purpose Flour |
| 3/4 |
c |
Yellow Cornmeal |
| 2 |
tb |
Granulated Sugar |
| 1 |
tb |
Baking Powder |
| 1 |
c |
Milk |
| 1/4 |
c |
Corn Oil |
| 1 |
|
Egg |
| 1 |
cn |
Whole Kernel Corn *; drained |
| 15 1/4 |
|
Unces |
INSTRUCTIONS
Preheat oven to 400 0 F. Coat a 9 or 10-inch cast iron skillet or heavy
9-inch square baking pan with nonstick vegetable spray. Place in oven for 5
minutes to preheat.
In a mixing bowl, use a whisk to combine flour, cornmeal, sugar, baking
powder, and 1/2 teaspoon each salt and freshly ground pepper. In another
bowl, whisk together milk, oil and egg. Add liquid to dry ingredients,
along with corn. Stir until all ingre
dients are moistened and combined. Spoon into prepared and preheated
skillet or pan. Bake until cornbread is firm, golden and pulls away from
the sides - -- 20 or 25 minutes. Let cool slightly, then cut into wedges or
squares to serve warm or at room temp
erature.
Makes 8 servings
Recipe By : Ketchum Kitchen
Posted to MC-Recipe Digest V1 #256
Date: Wed, 23 Oct 1996 17:27:35 -0700 (PDT)
From: Greg Leonhardt <gregl@plinet.com>
NOTES : Canned corn makes this bread richer in taste, easier to prepare
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