VCE: Basic Corn Bread

[Guest guest]

This recipe is embedded in the recipe for Corn Bread Stuffing, which is embedded

in the recipe for Eggplant Rollatini. Apparently MC only carries out embedded

recipes to the " first " level.

 

 

* Exported from MasterCook *

 

Basic Corn Bread

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Breads by Hand

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

1 cup stone-ground cornmeal

1 cup all-purpose or whole-wheat pastry flour

1/2 teaspoon salt

2 teaspoons baking powder

2 eggs

1/4 cup corn oil or butter -- melted

2 tablespoons honey -- up to 4T, to taste

1 cup milk

 

Preheat the oven to 425ºF. Put the butter in an 8-inch square baking pan and

set in the oven while it's heating. Meanwhile, stir the dry ingredients

together and make a well in the center of the bowl. In another bowl, whisk

together the wet ingredients. As soon as the oven is hot, remove the pan and

brush the butter around the edges. Pour any excess into the wet ingredients.

Quickly mix the wet and dry ingredients together, then pour the batter into the

pan and bake in the middle of the oven until golden bron on top and beginning to

pull away from the edges, about 25 minutes. Serve hot right from the pan.

 

Makes one 8-inch square pan or 10-inch skillet.

 

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 7/19/01 "

Copyright:

" 1997 by Deborah Madison "

Yield:

" 1 8 " square pan "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 2060 Calories; 98g Fat (42.7% calories

from fat); 44g Protein; 252g Carbohydrate; 14g Dietary Fiber; 469mg Cholesterol;

2514mg Sodium. Exchanges: 13 Grain(Starch); 1 1/2 Lean Meat; 1 Non-Fat Milk; 18

Fat; 2 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 435 14 0 0 0 425 0 0