Pepperoni corn bread

Yield: 15 servings

Measure Ingredient
2 Green onion,
½ pounds Pepperoni, from deli counter
½ cup Oil, separated
2½ cup Cornmeal
2 cups Flour
¼ cup Sugar
1 tablespoon Baking powder
2 teaspoons Salt
1 teaspoon Baking soda
4 larges Eggs
2¼ cup Milk

Oven 400F line 13 by 9 metal pan with foil, grease foil. Chop green onion, and pepperoni. In small skillet, over medium heat, i 1 tbsp.

oil cook onions until tender but not browned. In large bowl, mix cornmeal, flour sugar, baking powder, salt and soda. In medium bowl, beat eggs milk and ⅓ c salad oil until blended. Stir milk mixture pepperoni and green onions into cornmeal until just moistened.

Spread evenly in pan. bake 25 minutes until golden and toothpick comes clean. cut corn bread into 3 strips then into 5 pieces. serve warm. each serving 320 calories, 15 g fat, 68 mg cholesterol, 750 mg sodium Submitted By KATHERINE WALDEN On 10-04-94

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