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Corn Bread
from the kitchen of Sharmagne Leland-St. John
3/4 cup yellow cornmeal
1 cup white flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup liquid from corn + milk
1 egg, well beaten
2 tablespoons bacon fat, melted
I/2 can of corn
Preheat the oven to 425 degrees. Grease an 8 inch square cake
pan. Mix the dry ingredients in a large bowl. Into a
measuring cup, drain the liquid from the corn, adding soy milk to make
one cup. Beat and add the egg, the melted bacon fat, and the
canned corn. With a rubber spatula, scrape batter into the
pan. Bake for approximately 20 minutes, or until browned and the
top springs back when you tap it. Cool and cut into squares.
You may also spoon the batter into greased muffin pans.
(Yield: 12)
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