| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cklive07 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Yellow cornmeal |
| 1/2 |
c |
All-purpose flour |
| 1 |
tb |
Sugar |
| 2 |
ts |
Double-acting baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 |
lg |
Eggs |
| 1 1/2 |
c |
Buttermilk |
| 1 |
c |
Fresh corn kernels including the pulp |
|
|
Scraped form the cobs; (cut from about 2 |
| 1 |
|
Ears corn) |
| 1 1/2 |
c |
Grated sharp Cheddar |
| 3 |
|
Scallions; sliced thin |
INSTRUCTIONS
Grease a jelly roll pan, 15 1/2- by 10 1/2- by 1-inch. Into a bowl sift
together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a small bowl beat together the eggs and buttermilk. To the cornmeal
mixture add the buttermilk mixture, corn, Cheddar, and scallions, stir the
batter until it is just combined, and pour it into the pan, spreading it
evenly. Bake the cornbread in the middle of a preheated 425 degree oven for
8 to 10 minutes, or until a tester comes out clean. This recipe yields ??
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9129 broadcast 05-14-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-18-1998
Recipe by: Sara Moulton
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