| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cake flour |
| 2/3 |
c |
Yellow cornmeal |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1 |
|
Egg; room temperature |
| 1/2 |
c |
Butter; (1 stick) melted |
| 1/4 |
c |
Vegetable oil |
| 1 |
c |
Milk; warmed |
INSTRUCTIONS
Preheat the oven to 400 degrees. Grease a 9-inch round, 1 1/2-inch deep
cake pan. With a fork, stir together the cake flour, cornmeal, baking
powder, salt and sugar. Beat the egg, melted butter, oil and milk in a
large mixing bowl until well blended. Add the dry ingredients to the egg
mixture and stir until blended. The batter will be somewhat thin and light.
Pour the batter into the prepared pan and bake for about 15 minutes, until
a straw inserted in the center comes out with a few moist crumbs. Press the
center of the bread; if it feels slightly firm the bread is done. Be
careful not to overbake. Serve warm wedges of the cornbread with butter and
honey. Yield: 1 9-inch round loaf
Recipe By : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW #BD1A03
Posted to EAT-L Digest 14 October 96
Date: Tue, 15 Oct 1996 20:20:24 -0500
From: Jackie Bordelon <jbord@PREMIER.NET>
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”