Difference between revisions of "Corn Bread"
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== Desription == | == Desription == | ||
| − | Corn Bread typical in Southern meals, a soft, cake like bread. | + | Corn Bread<ref>{{cite book|last=Brown|first=Edward Espe|title=25th Anniversary Edition the Tassajara Bread Book|year=1986|publisher=Shambhala Publications,Inc.|isbn=9781570620898|pages=100}}</ref> <ref>{{cite book|last=Lahey|first=Jim Espe|title=my bread THE REVOLUTIONARY NO-WORK, NO-KNEAD METHOD|year=2009|publisher=W.W. Norton & Company Ltd.|isbn=9780393066302|pages=110}}</ref> typical in Southern meals, a soft, cake like bread. |
* '''Serves''': 9 | * '''Serves''': 9 | ||
Revision as of 11:34, 26 March 2012
Desription
Corn Bread[1] [2] typical in Southern meals, a soft, cake like bread.
- Serves: 9
Ingredients
- 1½ cups all-purpose flour
- 1 cup cornmeal
- ½ cup sugar
- ½ cup instant nonfat dry milk powder
- 1 tablespoon baking powder
- 1½ cups water
- ¼ cup oil
- 1 egg, beaten (or ¼ cup egg mix + ¼ cup water)
Directions
Preheat oven to 400°F. Combine flour, cornmeal, sugar, dry milk, and baking powder in a large bowl; stir well. Mix in water, oil, and egg just until blended. Pour into a greased, or sprayed, 9x9 inch pan. Bake for 20 – 25 minutes until toothpick inserted in center comes out clean. Cut 3 by 3 to make nine servings. Serve warm.
References
- ↑ Brown, Edward Espe (1986). 25th Anniversary Edition the Tassajara Bread Book. Shambhala Publications,Inc.. pp. 100. ISBN 9781570620898.
- ↑ Lahey, Jim Espe (2009). my bread THE REVOLUTIONARY NO-WORK, NO-KNEAD METHOD. W.W. Norton & Company Ltd.. pp. 110. ISBN 9780393066302.
