Cornbread recipe not using buttermilk #2
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Sifted all-purpose flour |
| ¾ | cup | Corn meal |
| ⅓ | cup | Sugar |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Baking powder |
| ⅓ | cup | (generous) finely chopped pecans |
| 1 | cup | Milk |
| 1 | Egg; slightly beaten | |
| ½ | teaspoon | Vanilla |
| ¼ | cup | Vegetable oil |
Directions
From: mnh@... (Michele Hardy)
Date: 28 Mar 1994 15:18:12 -0500 This corn bread is moist, tasty, and almost cake-like, especially with the sweet, rich flavor of pecans. It makes a wholesome addition to the breakfast table, picnic basket, or bread basket.
1. Preheat the oven to 400o. Grease an 8-inch square baking pan.
2. In a large bowl, combine all of the dry ingredients and nuts.
3. Add the milk, egg, vanilla, and oil, stirring only until evenly moistened. Do not over mix!
4. Pour the batter into the prepared pan and bake for 20 minutes. Delicious served warm with butter and jam. 9 squares. Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3) REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .