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Goldee - Posted January 19, 2004 07:39 AM
Marie Callendar's Cornbread
From the Kitchen of: Joyces Fine Cooking Breads
12 muffins
3/4 c. yellow cornmeal 2¼ c. flour ½ c. sugar 3 tsp. baking powder ½ tsp. salt 1 c. milk 3/4 c. unsalted butter, melted (1½ sticks) 3 eggs, beaten Preheat oven to 400°. In a large bowl measure cornmeal, flour, sugar, baking powder and salt and blend well. Add milk and melted butter slowly. Pour in eggs and stir just enough to blend thoroughly. Pour into greased 9"x9" baking pan, muffin tins or mini-loaf pans. Bake 20 minutes or until toothpick inserted into bread comes out clean. Remove from oven and turn out onto a rach to cool. This freezes extremely well. Serve with honey butter.
Marie Callendar's Cornbread
From the Kitchen of: Joyces Fine Cooking Breads
12 muffins
3/4 c. yellow cornmeal 2¼ c. flour ½ c. sugar 3 tsp. baking powder ½ tsp. salt 1 c. milk 3/4 c. unsalted butter, melted (1½ sticks) 3 eggs, beaten Preheat oven to 400°. In a large bowl measure cornmeal, flour, sugar, baking powder and salt and blend well. Add milk and melted butter slowly. Pour in eggs and stir just enough to blend thoroughly. Pour into greased 9"x9" baking pan, muffin tins or mini-loaf pans. Bake 20 minutes or until toothpick inserted into bread comes out clean. Remove from oven and turn out onto a rach to cool. This freezes extremely well. Serve with honey butter.