Whole Kernel Cornbread Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/2 tsp: Vegetable oil,
1 cup: All-purpose flour,
1 cup: Fresh whole kernel corn, thawed
2/3 cup: Yellow cornmeal,
1/3 cup: Whole wheat flour,
2 tbsp: Sugar,
1 1/2 tsp: Baking powder,
1/2 tsp: Salt,
1/4 tsp: Ground red pepper,
1 cup: Skim milk,
3 tbsp: Vegetable oil,
1 large: Egg, lightly beaten
Directions:
Preheat oven to 425.
Coat a 9 inch cast iron skillet with 1/2 teaspoon oil; bake at 425 for 10
minutes.
Combine flour and remaining ingredients stirring well; pour into hot
skillet.
Bake at 425 for 25 minutes or until a wooden pick inserted in center comes
out clean. Cut into wedges. Yield 12 servings.
Recipe by: Unknown Cooking Magazine
Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997
Source from luhu.jp
Coat a 9 inch cast iron skillet with 1/2 teaspoon oil; bake at 425 for 10
minutes.
Combine flour and remaining ingredients stirring well; pour into hot
skillet.
Bake at 425 for 25 minutes or until a wooden pick inserted in center comes
out clean. Cut into wedges. Yield 12 servings.
Recipe by: Unknown Cooking Magazine
Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997
Source from luhu.jp
Tags
: breads