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 | ||
| Line 13: | Line 13: | ||
* ¼ cup [[oil]] | * ¼ cup [[oil]] | ||
* 1 [[egg]], beaten (or ¼ cup egg mix + ¼ cup water) | * 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. | Preheat oven to 400°F. | ||
| − | Combine flour, cornmeal, sugar, dry milk, and baking powder | + | Combine the following in a large bowl; flour, cornmeal, sugar, dry milk, and baking powder. Stir well. |
| − | + | Blend in water, oil, and egg. | |
| − | Pour into a greased | + | Pour mixture into a greased/sprayed, 9x9 inch pan. |
| − | Bake for 20 – 25 minutes | + | Bake for 20 – 25 minutes. |
| − | + | Cutting 3 by 3 makes nine servings. | |
| − | |||
==References== | ==References== | ||
| Line 33: | Line 35: | ||
[[Category:Cornbread Recipes]] | [[Category:Cornbread Recipes]] | ||
| − | [[Category:Southern | + | [[Category:Southern American cuisines]] |
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Powdered milk Recipes]] | [[Category:Powdered milk Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
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.
