Title: Whole Kernel Cornbread
Categories: Bread
Yield: 12 Servings

1/2	ts	Vegetable oil
1	c	All-purpose flour
1	c	Fresh whole kernel corn; thawed
2/3	c	Yellow cornmeal
1/3	c	Whole wheat flour
2	tb	Sugar
1 1/2	ts	Baking powder
1/2	ts	Salt
1/4	ts	Ground red pepper
1	c	Skim milk
3	tb	Vegetable oil
1	lg	Egg; lightly beaten

Preheat oven to 425.

Coat a 9 inch cast iron skillet with 1/2 teaspoon oil; bake at 425 for 10 minutes.

Combine flour and remaining ingredients stirring well; pour into hot skillet.

Bake at 425 for 25 minutes or until a wooden pick inserted in center comes out clean. Cut into wedges. Yield 12 servings.

Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Unknown Cooking Magazine

previous

next