Pepperoni corn bread
15 servings
Ingredients
| Quantity | 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 |
Directions
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