|
Cornbread
| 1
1/4 c flour |
1
t salt |
| 1
1/4 c yellow cornmeal |
1
1/4 c milk |
| 1/3
c sugar |
3
eggs |
| 2
T baking powder |
1/2
c butter, melted |
Preheat oven
to 425°F. Butter an 8" square baking pan.
Sift the dry
ingredients. In separate bowl, blend milk, eggs and butter. Add
the liquid to the dry, taking care not to over mix and pour into
prepared pan. Bake for 25 to 30 minutes, or until bread tests
done. Cool in pan for 5 minutes before turning out onto cooling
rack.
Notes:
From my recipe files.
Copyright
© 2004-2009 Beach Cuisine®, Inc.
All Rights Reserved.
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