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Name: Peerless Cornbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Sugar; 1 c Cake flour; 1/2 ts Salt; 2/3 c Yellow cornmeal; 1/2 c Butter; (1 stick) melted; 1 tb Baking Powder; 1/4 c Vegetable oil; 1 Egg; room temperature; 1 c Milk; warmed

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INGREDIENTS

1 tb Sugar
1 c Cake flour
1/2 ts Salt
2/3 c Yellow cornmeal
1/2 c Butter; (1 stick) melted
1 tb Baking Powder
1/4 c Vegetable oil
1 Egg; room temperature
1 c Milk; warmed

Servings

INSTRUCTIONS

Preheat the oven to 400 degrees. Grease a 9-inch round, 1 1/2-inch deep cake pan. With a fork, stir together the cake flour, cornmeal, baking powder, salt and sugar. Beat the egg, melted butter, oil and milk in a large mixing bowl until well blended. Add the dry ingredients to the egg mixture and stir until blended. The batter will be somewhat thin and light. Pour the batter into the prepared pan and bake for about 15 minutes, until a straw inserted in the center comes out with a few moist crumbs. Press the center of the bread; if it feels slightly firm the bread is done. Be careful not to overbake. Serve warm wedges of the cornbread with butter and honey. Yield: 1 9-inch round loaf Recipe By : BAKERS DOZEN (MARION CUNNINGHAM) SHOW #BD1A03 Posted to EAT-L Digest 14 October 96 Date: Tue, 15 Oct 1996 20:20:24 -0500 From: Jackie Bordelon

NOTES

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Peerless Cornbread

1 tb Sugar
1 c Cake flour
1/2 ts Salt
2/3 c Yellow cornmeal
1/2 c Butter; (1 stick)  melted
1 tb Baking Powder
1/4 c Vegetable oil
1 Egg; room temperature
1 c Milk; warmed

Preheat the oven to 400 degrees. Grease a 9-inch round, 1 1/2-inch deep  cake pan. With a fork, stir together the cake flour, cornmeal, baking  powder, salt and sugar. Beat the egg, melted butter, oil and milk in a  large mixing bowl until well blended. Add the dry ingredients to the egg  mixture and stir until blended. The batter will be somewhat thin and light.  Pour the batter into the prepared pan and bake for about 15 minutes, until  a straw inserted in the center comes out with a few moist crumbs. Press the  center of the bread; if it feels slightly firm the bread is done. Be  careful not to overbake. Serve warm wedges of the cornbread with butter and  honey. Yield: 1 9-inch round loaf  Recipe By     : BAKERS DOZEN (MARION CUNNINGHAM) SHOW #BD1A03    Posted to EAT-L Digest 14 October 96    Date:    Tue, 15 Oct 1996 20:20:24 -0500    From:    Jackie Bordelon <jbord@PREMIER.NET>

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Nutrition

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Serving Size: 1 Serving (677g)
Recipe Makes: 1 Servings

Calories: 2610
Calories from Fat: 382 (15%)

Amt Per Serving		% DV

	Total Fat 42.5g	57 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 23.7g
	Polyunsanturated Fat 12.9g
Cholesterol 0mg		0 %
Sodium 1107.6mg		38 %
Potassium 704.6mg		19 %
Total Carbohydrate 501.2g		147 %
	Dietary Fiber 13.2g	53 %
	Sugars, other 488g
Protein 47.4g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2610

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