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Corn Bread
On 8 Mar 2004 09:10:23 -0800, (Brooke Dolara)
arranged random neurons, so they looked like this:
>I recently baked a loaf of corn bread using a recipe from Pillsbury
>Complete Cookbook, and was really unimpressed with the result. The
>bread came out really dry and crumbly. Since I want to avoid
>accountability, I'm blaming the recipe for my failure. Does anyone
>else find that Pillsbury breads and pastries come out really dry?
>Any suggestions for a moister, lighter corn bread would be greatly
>appreciated.
Try this:
1 1/2 C. all purpose flour
2/3 C. granulated sugar
1/2 C. yellow or white corn meal
1 T. baking powder
1/2 t. salt
1 1/4 C. milk
2 large eggs, lightly beaten
1/3 C. vegetable oil
3 T. butter, melted
Preheat oven to 350°F. Grease 8" square baking pan.
Combine flour, sugar, cornmeal, baking powder and salt in medium bowl.
Combine milk, eggs, vegetable oil and butter in small bowl; mix well.
Add to flour mixture. Stir until just blended. Pour into prepared
baking pan. Bake for 35 mins. or until toothpick inserted in center
comes out clean.
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Anonymous.
To reply, remove replace "shcox" with "cox"
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