Cookbook:Cornbread II

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Cookbook | Ingredients | Recipes | Bread

See also: Cookbook:Cornbread

IngredientsEdit

  • ¼ cup (35 grams (1.2 oz)) cornmeal
  • 1¼ cup (310 milliliters (10 US fl oz)) mixture of milk and orange juice (you can use as much orange juice as you like; ¼ to ½ cup (60 to 125 milliliters (2.0 to 4.2 US fl oz)) is ideal)
  • 1 cup (140 grams (4.9 oz)) flour
  • ⅓ cup (75 grams (2.6 oz)) sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 egg
  • ¼ cup (60 milliliters (2.0 US fl oz)) vegetable oil

ProcedureEdit

  1. Preheat the oven to 400°F (205°C). Grease a 20-centimeter (7.9 in) baking pan.
  2. Combine cornmeal and milk/orange juice, and let stand 10 minutes.
  3. Combine dry ingredients.
  4. Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined.
  5. Pour the mixture into the baking pan.
  6. Bake for 15-20 minutes.