Food recipes
Sweet Cornbread
Sweet Cornbread Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate milk, fluid, 1...
Sweet Cornbread
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
oil, olive, salad or cooking
egg substitute, powder
Directions:
Preheat oven to 400 degrees F. Grease an 8" or 9" cake pan or cast iron skillet with shortening.
(For a crispy undercrust heat the pan with the shortening in it and pour the batter into the hot pan and pop into the oven right away.
Be very careful of the hot grease!)
Whisk dry ingredients together.
Then in different bowl, whisk milk, 1/4 + 1 T. oil and egg white substitute together.
Dump the wet ingredients into the dry ingredients and gently stir just until combined.
Lumps are OK. Pour batter into greased pan and bake for 20 to 25 minutes until light golden brown and edges pull away from the pan.
It should be firm to touch in the center of the cornbread.
Note: Do not use self rising flour or self rising cornmeal in this recipe.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
oil, olive, salad or cooking
egg substitute, powder
Directions:
Preheat oven to 400 degrees F. Grease an 8" or 9" cake pan or cast iron skillet with shortening.
(For a crispy undercrust heat the pan with the shortening in it and pour the batter into the hot pan and pop into the oven right away.
Be very careful of the hot grease!)
Whisk dry ingredients together.
Then in different bowl, whisk milk, 1/4 + 1 T. oil and egg white substitute together.
Dump the wet ingredients into the dry ingredients and gently stir just until combined.
Lumps are OK. Pour batter into greased pan and bake for 20 to 25 minutes until light golden brown and edges pull away from the pan.
It should be firm to touch in the center of the cornbread.
Note: Do not use self rising flour or self rising cornmeal in this recipe.