-----Original Message-----
From: Julie & Miss Mercy, avon representative
Sent: Friday, June 22, 2007 11:19 AM
To: cookinginthedark@acbradio.org
Subject: C n D: Sweet Country Cornbread
Sweet Country Cornbread
You can use yellow, white or blue cornmeal to make this classic cornbread.
Prep Time:10 min
Start to Finish:35 min
Makes:12 servings
1 cup milk
1/4 cup butter or margarine, melted
1 egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal® all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1.
Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or
square pan, 8x8x2 inches.
2.
Beat milk, butter and egg in large bowl. Stir in remaining ingredients all
at once just until flour is moistened (batter will be lumpy). Pour batter
into
pan.
3.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center
comes out clean.
Nutrition Information:
1 Serving: Calories 170 (Calories from Fat 45 ); Total Fat 5 g (Saturated
Fat 3 g); Cholesterol 30 mg; Sodium 260 mg; Total Carbohydrate 29 g (Dietary
Fiber
1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium
10 %; Iron 6 % Exchanges: 1 Starch; 1 Fruit; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Did You Know...
Not all cornmeal is yellow! It can also be white or blue, depending on the
type of corn it came from.
Purchasing
To ensure recipe success if using a vegetable oil spread, use a spread with
at least 65% vegetable oil.
Substitution
Rise to the occasion! If using self-rising flour, there is no need to add
baking powder and salt.
Variation
If you prefer corn muffins, grease just the bottoms of 12 regular-size
muffin cups, or place paper baking cups in muffin cups. Fill about 3/4 full
with
batter.
from
www.bettycrocker.com
--
Julie Morales
Email & Windows/MSN Messenger: mercy...@shentel.net Skype mercy0421 AIM
mercylab421
http://juliemorales.avonrepresentative.com/
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