Roger hayot's pan de maiz

Yield: 1 servings

Measure Ingredient
¼ cup Butter, melted
¼ cup Canola oil
1 cup Low-fat or whole milk, warmed
1 Egg, room temperature
1 cup Cake flour
1 tablespoon Baking powder (preferably non-aluminum type)
⅔ cup Yellow cornmeal
3 tablespoons Sugar
½ teaspoon Salt

Preheat oven to 400F. Oil a 9 x 13-inch baking dish. Combine butter, oil, milk and egg in mixing bowl and whisk until well-blended.

Stir the flour, baking powder, cornmeal, sugar and salt together with a fork until well-mixed. To this dry mixture, add the liquid milk mixture and stir just until combined.

Pour into baking dish. Bake the cornbread until golden on top and a tester inserted in the middle comes out clean. Baking time is about 25 minutes.

HINT: If you are in a hurry you can use Jiffy cornbread mix (8½ ounce size). To the dry mix, add ½ cup evaporated milk, 1 egg and 1 tablespoon melted butter in place of what is called for on the package.

Bake at 400F for 20 minutes. Bread should be golden brown and a tester plunged into its middle should come out clean.

PER SERVING: 330 calories, 5 g protein, 35 g carbohydrate, 19 g fat (6 g saturated), 60 mg cholesterol, 439 mg sodium, 1 g fiber.

Jacqueline Higuera McMahan, San Francisco Chronicle, 11/3/92.

Posted by Stephen Ceideberg; November 4 1992.

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