Cornbread #1

Yield: 8 Servings

Measure Ingredient
Butter or solid vegetable shortening; softened
1⅓ cup Cornmeal
1 cup All-purpose flour
3 tablespoons Sugar
1 tablespoon Baking powder
1 teaspoon Baking powder
½ teaspoon Salt
1 cup Milk
½ cup Vegetable oil
2 larges Eggs

From: Wayne Pridgen <pridgen@...> Date: Thu, 16 May 1996 20:41:44 -465800 Recipe by: Sylvia Woods of the World Famous Sylvia's Restaurant (NYC) 1. Preheat the oven to 375 deg. F. Lightly grease an 11-by-8-inch baking pan with the butter or the shortening.

2. Stir the cornmeal, flour, sugar, baking powder, and salt in a large bowl until mixed. Beat the milk, oil, and eggs in a separate bowl until blended. Pour the wet ingredients into the center of the dry ingredients and mix with a fork until just blended - a few lumps won't matter.

3. Pour the batter into the prepared pan and bake in the center of the oven until golden brown and the edges begin to pull away from the sides of the pan, about 35 minutes. Remove and cook 5 to 10 minutes before cutting and serving.

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