"Terry Pulliam Burd" > wrote in message
...
> 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.

This isn't directed at you only, Terry but to everyone...

Why is it called cornbread when you use more flour than corn meal?

I've never heard a good answer but I just love a nice hot piece with vinegar
sprinkled on it.

TIA,
Bret




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