Title: Roger Hayot's Pan De Maiz
Categories: Mexican Bread Ceideburg
Yield: 1 Servings

1/4	c	Butter, melted
1/4	c	Canola oil
1	c	Low-fat or whole milk, warmed
1		Egg, room temperature
1	c	Cake flour
1	tb	Baking powder (preferably non-aluminum type)
2/3	c	Yellow cornmeal
3	tb	Sugar
1/2	ts	Salt

Preheat oven to 400F. Oil a 9 x 13-inch baking dish. Combine butter, oil, milk and egg in mixing bowl and whisk until well-blended.

Stir the flour, baking powder, cornmeal, sugar and salt together with a fork until well-mixed. To this dry mixture, add the liquid milk mixture and stir just until combined.

Pour into baking dish. Bake the cornbread until golden on top and a tester inserted in the middle comes out clean. Baking time is about 25 minutes.

HINT: If you are in a hurry you can use Jiffy cornbread mix (8 1/2 ounce size). To the dry mix, add 1/2 cup evaporated milk, 1 egg and 1 tablespoon melted butter in place of what is called for on the package.

Bake at 400F for 20 minutes. Bread should be golden brown and a tester plunged into its middle should come out clean.

PER SERVING: 330 calories, 5 g protein, 35 g carbohydrate, 19 g fat (6 g saturated), 60 mg cholesterol, 439 mg sodium, 1 g fiber.

Jacqueline Higuera McMahan, San Francisco Chronicle, 11/3/92.

Posted by Stephen Ceideberg; November 4 1992.

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