| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Mexican, Breads, Ceideburg 2 | 1 | Servings |
INGREDIENTS
| 1/4 | c | Butter, melted |
| 1/4 | c | Canola oil |
| 1 | c | Low-fat or whole milk, warmed |
| 1 | Egg, room temperature | |
| 1 | c | Cake flour |
| 1 | tb | Baking powder (preferably non-aluminum type) |
| 2/3 | c | Yellow cornmeal |
| 3 | tb | Sugar |
| 1/2 | ts | Salt |
INSTRUCTIONS
Preheat oven to 400F. Oil a 9 x 13-inch baking dish. Combine butter, oil, milk and egg in mixing bowl and whisk until well-blended. Stir the flour, baking powder, cornmeal, sugar and salt together with a fork until well-mixed. To this dry mixture, add the liquid milk mixture and stir just until combined. Pour into baking dish. Bake the cornbread until golden on top and a tester inserted in the middle comes out clean. Baking time is about 25 minutes. HINT: If you are in a hurry you can use Jiffy cornbread mix (8 1/2 ounce size). To the dry mix, add 1/2 cup evaporated milk, 1 egg and 1 tablespoon melted butter in place of what is called for on the package. Bake at 400F for 20 minutes. Bread should be golden brown and a tester plunged into its middle should come out clean. PER SERVING: 330 calories, 5 g protein, 35 g carbohydrate, 19 g fat (6 g saturated), 60 mg cholesterol, 439 mg sodium, 1 g fiber. Jacqueline Higuera McMahan, San Francisco Chronicle, 11/3/92. Posted by Stephen Ceideberg; November 4 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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