Difference between revisions of "Corn Bread"
RealRecipes (talk | contribs) m (Text replace - "Category:Southern Recipes" to "Category:Southern American cuisines") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 teaspoon dry marjoram (optional) | * 1 teaspoon dry marjoram (optional) | ||
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Preheat oven to 400°F. | Preheat oven to 400°F. | ||
Combine the following in a large bowl; flour, cornmeal, sugar, dry milk, and baking powder. Stir well. | Combine the following in a large bowl; flour, cornmeal, sugar, dry milk, and baking powder. Stir well. | ||
Latest revision as of 11:22, 15 July 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)
- 1/2 teaspoon chili powder (optional)
- 1 teaspoon dry oregano (optional)
- 1 teaspoon dry marjoram (optional)
Procedures
Preheat oven to 400°F. Combine the following in a large bowl; flour, cornmeal, sugar, dry milk, and baking powder. Stir well. Blend in water, oil, and egg. Pour mixture into a greased/sprayed, 9x9 inch pan. Bake for 20 – 25 minutes. Cutting 3 by 3 makes nine servings.
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.
