GOLDEN CORN BREAD
1 cup Aunt Jemima Enriched Yellow Corn Meal 1 cup all purpose flour 2-4 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 egg 1/4 cup vegetable oil Preheat oven to 425°F. In a large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until fairly smooth, about 1 minute. Bake in a buttered or sprayed 8 inch square baking pan 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Variations: Muffins or Corn Sticks: Pour corn bread batter into a buttered or a paper-lined muffin tins or hot well buttered corn pone pans. Mexican Corn Bread: Stir 1 cup whole kernel corn, 2 tablespoons chopped green chilies and 1/2 teaspoon chili powder into batter. Bake in a buttered or sprayed 8 inch square pan in a preheated 425F oven 22-25 minutes or until wooden toothpick inserted in center comes out clean. Remove from oven, top with 1/2 cup shredded cheddar or Monterey Jack cheese. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
