Cornbread Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 3 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| 1/4 cup salad oil or shortening, melted | ||
| Milk | 1 Cup (16 tbs) | |
| Sift before measuring. | ||
Directions
Preheat oven to 425F.
Grease an 8-by-8-by-2- inch baking pan.
Sift flour with sugar, baking powder, and salt.
Add cornmeal, mixing well; set aside.
In medium bowl, combine egg, salad oil, and milk, mixing well.
Add flour mixture, stirring only until flour mixture is moistened.
Spoon batter into prepared pan; bake 20 to 25 minutes, or until golden-brown.
To serve, cut into squares.
Serve hot, with butter.
Makes 9 servings.
Grease an 8-by-8-by-2- inch baking pan.
Sift flour with sugar, baking powder, and salt.
Add cornmeal, mixing well; set aside.
In medium bowl, combine egg, salad oil, and milk, mixing well.
Add flour mixture, stirring only until flour mixture is moistened.
Spoon batter into prepared pan; bake 20 to 25 minutes, or until golden-brown.
To serve, cut into squares.
Serve hot, with butter.
Makes 9 servings.
Chef
