Yield: 1 servings
|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|
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.