| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Breads |
12 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Vegetable oil |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Fresh whole kernel corn; thawed |
| 2/3 |
c |
Yellow cornmeal |
| 1/3 |
c |
Whole wheat flour |
| 2 |
tb |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground red pepper |
| 1 |
c |
Skim milk |
| 3 |
tb |
Vegetable oil |
| 1 |
lg |
Egg; lightly beaten |
INSTRUCTIONS
Preheat oven to 425.
Coat a 9 inch cast iron skillet with 1/2 teaspoon oil; bake at 425 for 10
minutes.
Combine flour and remaining ingredients stirring well; pour into hot
skillet.
Bake at 425 for 25 minutes or until a wooden pick inserted in center comes
out clean. Cut into wedges. Yield 12 servings.
Recipe by: Unknown Cooking Magazine
Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997
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