Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenBread - Cornbread - Teresa's Cornbread
Famous Authors (View All Authors)
Bread - Cornbread -  Teresa's Cornbread Post by :profitbiz Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1160

Click below to download : Bread - Cornbread - Teresa's Cornbread (Format : PDF)

Bread - Cornbread - Teresa's Cornbread

1 1/4 cup self-rising corn meal
1 1/4 cup self-rising flour
1 cup milk
1/2 cup oil
2 medium eggs
1 1/2 tsp. salt
1 tbsp. sugar
1 1/2 tsp. garlic powder
3 tbsp. oil to generously grease skillet

Preheat oven to 450 degrees. Pour 3 tbsp. oil into 10" iron skillet and thoroughly coat skillet (including sides). Do not drain off excess oil. Place oiled skillet in oven while oven is preheating.

Combine all remaining ingredients in a large bowl and mix thoroughly. There will be a few lumps in the batter, but get most of them out. When oven is preheated, remove skillet and pour batter into warmed oil.

Bake for 20 to 25 minutes, or until a knife inserted into the center of the cornbread comes out clean. Invert cornbread onto serving platter, and let cool slightly. Cut cornbread into 8 wedges. Slice each wedge horizontally, and spread insides of each wedge with softened butter.
If you like this book please share to your friends :

Bread - Cornbread -  Three Layer Cornbread Bread - Cornbread - Three Layer Cornbread

Bread - Cornbread -  Three Layer Cornbread
1 c cornmeal -- (coarse ground works best) 1/2 c whole wheat flour 1/2 c white flour 2 tsp baking powder 1/2 tsp salt 1 egg 1/4 c honey 1/4 c oil 3 c milk Combine dry ingredients. Combine wet ingredients and mix together. Mixture will be quite watery. Pour into greased 9"x9" pan (or cast iron skillet). Bake 50 minutes at 350° or until top is springy when touched. NOTES : This bread makes a wheat layer on the bottom, corn layer on the top, and a custard-y layer in the middle. Doesn't need butter. This

Bread - Cornbread -  Sweet Cornbread Bread - Cornbread - Sweet Cornbread

Bread - Cornbread -  Sweet Cornbread
1/2 cup cornmeal 1-1/2 cups flour 2/3 cup sugar 1 tbsp. baking powder 1/2 tsp. salt 1/3 cup oil 3 tbsp. melted butter 1 tbsp. honey 2 eggs, beaten 1-1/4 cups milk Honey-butter, optional Combine cornmeal, flour, sugar, baking powder and salt in medium bowl. Add oil, butter, honey, eggs and milk; stir until just blended. Pour into greased 8-inch square baking pan. Bake in preheated 350º oven for 35 minutes. Yield: 9 large squares. *To make honey-butter, whip 1/2 cup butter with electric mixer until fluffy. Mix in 2 tbsp. honey, or to taste. Steph's Country Kitchen Goodness http://members.aol.com/stephndon/recipe.htm