Food recipes
Cornbread
Cornbread Ingredients: cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, brown water, bottle...
Cornbread
Ingredients:
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
water, bottled, generic
oil, canola
Directions:
Heat oven to 425A F. Lightly oil a cast-iron skillet with a little canola oil.
Heat it in the oven while you mix the cornbread batter.
In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat.
Add additional hot water if necessary to make a light batter.
Spoon batter into the hot cast-iron skillet.
Batter should sizzle when it contacts the skillet.
Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
Cut into wedges and serve.
Ingredients:
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
water, bottled, generic
oil, canola
Directions:
Heat oven to 425A F. Lightly oil a cast-iron skillet with a little canola oil.
Heat it in the oven while you mix the cornbread batter.
In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat.
Add additional hot water if necessary to make a light batter.
Spoon batter into the hot cast-iron skillet.
Batter should sizzle when it contacts the skillet.
Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
Cut into wedges and serve.