Cornbread Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1 cup: white flour,
1 cup: corn flour or fine cornmeal,
2 tablespoon: sugar,
2 1/2 teaspoon: baking powder,
1/2 teaspoon: salt,
2: eggs,
1 cup: milk,
2 tablespoon: melted butter,
Directions:
This batter can also be baked in muffin cups as well as in a loaf pan.
Either way, its good.
PREHEAT OVEN TO 400F. Combine the white flour, corn flour or cornmeal,
sugar, baking powder and salt. In a separate bowl, beat the eggs;
then stir in the milk and the butter. Pour the wet ingredients into
the dry ones and stir just enough to combine, in about 15-or-16
strokes. Overmixing causes the cornbread to be tough. Pour into a
buttered baking pan and bake until the cornbread is firm and a
toothpick comes out clean, about 30 minutes.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
Yield: 6 servings
Source from luhu.jp
Either way, its good.
PREHEAT OVEN TO 400F. Combine the white flour, corn flour or cornmeal,
sugar, baking powder and salt. In a separate bowl, beat the eggs;
then stir in the milk and the butter. Pour the wet ingredients into
the dry ones and stir just enough to combine, in about 15-or-16
strokes. Overmixing causes the cornbread to be tough. Pour into a
buttered baking pan and bake until the cornbread is firm and a
toothpick comes out clean, about 30 minutes.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
Yield: 6 servings
Source from luhu.jp
Tags
: breads