Double Cornbread Recipe
Ingredients
| cup sifted* all-purpose flour | ||
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| 2 eggs, slightly beaten | ||
| Milk | 1 Cup (16 tbs) | |
| 3 tablespoons butter or regular margarine, melted | ||
| Cream | 1 Can (10oz) | |
| Sift before measuring. | ||
Directions
Preheat oven to 425 F.
Grease a 9-by-9-by-1-3/4- inch baking pan.
Sift flour with cornmeal, baking powder, salt, and sugar; set aside.
In medium bowl, combine eggs, milk, butter, and corn.
Add flour mixture, stirring only until flour mixture is moistened.
Spoon batter into prepared pan; bake 25 to 30 minutes, or until cake tester inserted in center comes out clean and top is golden-brown.
To serve, cut into squares.
Serve hot.
Makes 9 servings.
Grease a 9-by-9-by-1-3/4- inch baking pan.
Sift flour with cornmeal, baking powder, salt, and sugar; set aside.
In medium bowl, combine eggs, milk, butter, and corn.
Add flour mixture, stirring only until flour mixture is moistened.
Spoon batter into prepared pan; bake 25 to 30 minutes, or until cake tester inserted in center comes out clean and top is golden-brown.
To serve, cut into squares.
Serve hot.
Makes 9 servings.
Chef
