Spicy cornbread #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Yellow cornmeal |
| 1¼ | cup | All purpose flour |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Red pepper (Cayenne) |
| 1 | dash | Garlic powder |
| 1 | Egg; beaten or egg substitute | |
| ¾ | cup | Milk |
| ¼ | cup | Cooking oil |
| 1 | tablespoon | Minced onion |
| 2 | tablespoons | Green pepper; minced |
| 2 | tablespoons | Pimento; minced |
Directions
From: "Jerri L. Greene" <JGreene274@...> Date: Fri, 2 Aug 1996 13:03:13 -0400 Combine dry ingredients in large bowl and mix well with slotted spoon.
Combine remaining ingredients and stir lightly into first mixture. Bake in 8-inch, heavy, preheated dish. (cast iron or thick pottery) containing 2 tbs. cooking oil or shortening. Bake in preheated 425~ oven 20-25 minutes.
Preheating dish or pan produces brown, crusty bread. Serves 9 EAT-L Digest 1 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .