| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 1/2 |
c |
All purpose flour |
| 3 |
tb |
Sugar |
| 2 |
ts |
Baking powder |
| 3/4 |
ts |
Salt |
| 3/4 |
c |
Canned creamed corn |
| 1/4 |
c |
Unsalted butter; melted, cooled |
|
|
; slightly (1/2 |
|
|
; stick) |
| 1 |
lg |
Egg; beaten to blend |
INSTRUCTIONS
Position rack in center of oven; preheat to 400F. Butter 8-inch square
baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large
bowl to blend. Add creamed corn, butter and egg. Stir just until blended.
Spoon batter into pan.
Bake until edges begin to pull away from pan sides and tester inserted into
center comes out clean, about 20 minutes. Cool in pan on rack.
Makes 8 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1127 Calories (kcal); 53g Total Fat; (41% calories from fat);
18g Protein; 147g Carbohydrate; 311mg Cholesterol; 2640mg Sodium Food
Exchanges: 7 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 2
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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