| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Bread |
24 |
Servings |
INGREDIENTS
| 2/3 |
c |
All-purpose flour |
| 1/3 |
c |
Grated parmesan cheese |
| 1/4 |
c |
Yellow cornmeal |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Each baking powder and salt |
| 1/4 |
ts |
Each baking soda and ground cumin |
| 1 |
c |
Fresh or frozen; yellow or white corn kernals |
| 1 |
lg |
Egg |
| 1 |
lg |
Egg white |
INSTRUCTIONS
From: wwfoster@selway.umt.edu (Willow W Foster)
Date: 21 Jul 1995 07:18:17 -0600
From Sunset Low Fat Mexican Cooking.
In a small bowl, mix flour, cheese, cornmeal, sugar, baking powder, salt,
baking soda, and cumin;set aside.
Coarsely chop corn in food processor or by hand. Add egg and egg white
unitl just blended. Add flour mizture and stir until dry ingredients are
evenly moistened.
Scrape dough directly onto a 12 by 15 inch nonstick baking sheet. Shape
dough into a flat loaf about 1 1/2 inches think and 2 inches wide; keep
loaf 1 inch form ends of baking sheet.
Bake loaf in a 325 degree oven until firm to the touch (about 25 min).
Remove form oven and let stand until cool enough to touch; then cut loaf
crosswise on baking sheet into 1/2 inch think slices. SPread slices apart.
Bake in a 300 degree oven until sloces are lightly loasted all over (about
50 min) Trasfer to rack and let cool. Makes about 2 dozen biscuits.
--This is a cornbread recipie for those who like the cruchy rust the best
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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