| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Breads |
8 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 2 |
c |
Buttermilk; "pencil" preferred |
| 1/2 |
c |
Margarine; melted |
| 1 |
tb |
Margarine; melted |
| 1/3 |
c |
Sugar |
| 2 |
c |
Flour |
| 1 |
c |
Yellow cornmeal |
| 1 |
tb |
Baking powder; plus 1 teaspoon |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Preheat oven to 425. Grease a 9x13-inch cake pan. In large bowl, beat
together eggs, buttermilk and both measures of margarine until well
blended. Set aside. Sift together sugar, flour, cornmeal, (both measures
of) baking powder, baking soda and salt. Combine with buttermilk mixture
and stir just enough to combine ingredients. Pour into prepared pan and
bake 20 to 25 minutes. Makes 8 servings.
Posted to MC-Recipe Digest V1 #201
Date: Thu, 15 Aug 1996 15:24:44 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Dotty Griffith (was food editor of the Dallas Morning News),
recently worked on Sunset's Trattoria: Best of Casual Italian
Cooking (1995); etc.
" Looking for a side dish for a picnic and barbecue? This corn
bread has a cakelike consistency that goes well with spicy
marinades or fried chicken." Corny Crab-cakes are a hit this
year. Why not serve with crab.
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