Cornbread

Recipe from

Sunset

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup salad oil
1 large egg

Preparation

In a bowl, mix cornmeal, flour, sugar, baking powder, and salt. Stir in milk, oil, and egg; beat just until well blended. Pour batter into a buttered 8-inch square pan. Bake in a 425° oven until golden brown and edges just begin to pull from pan sides, about 25 minutes. Let cool at least 10 minutes. Use, or cool, cover, and store at room temperature up to 1 day. Cut into 3/4- to 1-inch chunks.

Note:

November 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note