I believe this is the recipe on the box of the cornmeal I buy:

1 cup all-purpose flour
1 cup yellow or blue cornmeal (blue is a bit sweeter)
1/4 cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 cup melted butter or 1/4 cup oil
1 egg
1 cup milk

Blend the dry ingredients.  Mix in melted butter or oil until mixture
is crumbly.  Add egg and milk and blend well.  There may be a few
small lumps.  Pour into an 8-inch square pan.  Bake at 400 degrees for
20 to 25 minutes.  Do not overbake, or it will be too dry.  When
toothpick inserted comes out clean, it's done.  Or, if you don't have
a toothpick, press on the top of the cornbread; if it springs back
without leaving a dent, and if the bread pulls awy from the sides of
the pan, it's done.  Let it stand for ten or fifteen minutes before
cutting.  When you put a slice on your plate, split it open and spread
butter on it, or butter and cinnamon apple jelly, or butter and maple
syrup.  Some people like butter and honey.

Refrigerate or freeze leftover cornbread.  To reheat, wrap a slice in
foil and heat it at 400 degrees for 12 to 15 minutes.  Butter while
hot so the butter melts into it.  Heaven!

Jennifer

On 1/4/11, Vicki <[email protected]> wrote:
> SWEET CORN BREAD
> >From cooks.com
>
> 3/4 c. sugar
> 1/2 c. salad oil
> 2 eggs
> 1 1/2 c. flour
> 3 tsp. baking powder
> 1/8 tsp. salt
> 1 1/2 c. yellow corn meal
> 1 c. milk
> Blend sugar and oil. Mix in eggs. Add flour with baking powder and salt. Add
> corn
> meal and milk, blending. Pour into greased 9-inch square pan. Bake at 400
> degrees
> for 30 minutes. Serves 6.
>
>   ----- Original Message -----
>   From: Sheila Rieger
>   To: Cooking in the Dark
>   Sent: Tuesday, January 04, 2011 4:16 PM
>   Subject: [CnD] Request for corn bread recipe
>
>
>   I have never made cornbread but believe it is quite simple.
>   Can somebody send a basic recipe, plus simple variations, plus other
>   easy things to make with cornmeal.
>   I do not use mixes.
>   Many thanks.
>     Sheila,
>   Vancouver, Canada.
>
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