Wednesday, November 10, 2010

Corn Bread

Prep: 10 minutes
Bake: 15 minutes
Oven: 400 degrees
Makes: 8 to 10 servings
  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 2 to 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon butter
  • 2 beaten eggs
  • 1 cup milk
  • 1/4 cup cooking oil or melted butter
1. In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt; set aside.
2. Add the 1 tablespoon butter to a 10-inch cast iron skillet or a 9X1 1/2-inch round baking pan. Place in a 400 degree oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
3. Meanwhile, in a small bowl combine eggs, milk and oil. Add egg mixture all at once to four mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wodden toothpick inserted near center comes out clean. Serve warm.

Recipe via Better Homes and Gardens Cook Book pg 118

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