| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Emeril, Bread corn, Bread quick, Corn |
1 |
Round loaf |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 1/2 |
c |
Corn kernels, scraped fresh from cob |
| 1 |
c |
Flour |
| 1 |
c |
Cornmeal |
| 4 |
tb |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 2/3 |
c |
Oil |
INSTRUCTIONS
Recipe by: ESSENCE OF EMERIL SHOW#EE2150
Preheat oven to 425 degrees F. In a small sautJ pan heat 1 teaspoon of
butter, add corn kernels and cook for 2 minutes. In a mixing bowl combine
flour, cornmeal, sugar, baking powder and salt. In another bowl, combine
eggs, milk, oil, and corn kernels. Add to flour mixture and stir until just
smooth. In an 8-inch cast iron skillet melt remaining butter over medium
heat. When butter begins to foam, pour in batter and place pan in oven.
Bake for 20 to 25 miuntes until skewer inserted in center comes out clean.
Posted to MC-Recipe Digest V1 #601 by thelma@pipeline.com on May 08, 1997
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