Cornbread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cornmeal,
1/2 cup: Flour, I use unbleached
1 tbsp: Baking powder,
1 tbsp: Sugar,
1/2 tsp: Salt,
1 tbsp: Applesauce,
3/4 cup: Skim milk,
2: Egg whites,
Directions:
This is plain cornbread, not a corn flavored cake, so dont expect it
to be fluffy or sweet. Its great with black-eyed peas, new potatoes,
green onions, sliced tomatoes, and buttermilk, i.e., your basic
Southern farm fare. Its also very nice cold, broken into bite-sized
pieces in a glass of cold milk and eaten with a spoon.
Preheat oven to 425F. Grease pan (I use our #5 cast iron skillet - 8"
dia.) with a dab of olive oil on a paper towel (or spray with Pam)
and put in oven to preheat. Mix all ingredients, pour batter in
heated pan, and bake for 20 min. Cut into six medium or eight small
pieces.
From: simmons@Texaco.COM (Bob Simmons). Fatfree Digest [Volume 10
Issue 9] Aug. 19, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
to be fluffy or sweet. Its great with black-eyed peas, new potatoes,
green onions, sliced tomatoes, and buttermilk, i.e., your basic
Southern farm fare. Its also very nice cold, broken into bite-sized
pieces in a glass of cold milk and eaten with a spoon.
Preheat oven to 425F. Grease pan (I use our #5 cast iron skillet - 8"
dia.) with a dab of olive oil on a paper towel (or spray with Pam)
and put in oven to preheat. Mix all ingredients, pour batter in
heated pan, and bake for 20 min. Cut into six medium or eight small
pieces.
From: simmons@Texaco.COM (Bob Simmons). Fatfree Digest [Volume 10
Issue 9] Aug. 19, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp