Recipe number 18060 is

Cornbread (Prodigy)

The ingredients are:
1 cup White flour 1 cup Corn flour or fine cornmeal 2 tbsp Sugar 2 1/2 tsp Baking powder 1/2 tsp Salt 2 Eggs 1 cup Milk 2 tbsp Melted butter

The recipe yield is:
6 Servings

This batter can also be baked in muffin cups as well as in a loaf pan. Either way, it's good. PREHEAT OVEN TO 400F. Combine the white flour, corn flour or cornmeal, sugar, baking powder and salt. In a separate bowl, beat the eggs; then stir in the milk and the butter. Pour the wet ingredients into the dry ones and stir just enough to combine, in about 15-or-16 strokes. Overmixing causes the cornbread to be tough. Pour into a buttered baking pan and bake until the cornbread is firm and a toothpick comes out clean, about 30 minutes. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK


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