Guest guest Posted October 13, 2000 Report Share Posted October 13, 2000 * Exported from MasterCook * Corn Bread Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, page 76 Serving Size : 6 Preparation Time :0:00 Categories : Breads, Quick Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 1 cup unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 3 tablespoons corn oil 1 tablespoon honey (or other natural sweetener) 1 cup milk or soy milk 1 cup fresh or frozen or canned corn kernels OR creamed corn Preheat the oven to 350F. Oil an 8-inch baking pan or cast-iron skillet. In a large bowl, combine the cornmeal, flour, baking powder, and salt, and set aside. In a small bowl, combine the oil, honey, milk, and corn, and mix well. Stir the liquid ingredients into the dry ingredients, and mix until just combined. Transfer the batter to the oiled pan or skillet, and bake for 20 to 30 minutes, or until the cornbread is light brown on top and a toothpick inserted in the center comes out clean. Remove from oven, and allow to cool for several minutes before serving. Serves 6 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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