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| Home -> [Bakery, Breads, Cereals, Corn, Low-calorie, Muffins & Biscuits, Pastry, Vegetables] -> [Quick corn bread 1 Recipe] |
Quick corn bread 1
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| Artist: |
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Yield: |
8 |
| Categories: |
Bakery, Breads, Cereals, Corn, Low-calorie, Muffins & Biscuits, Pastry, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| cup | Cornmeal | | 1
| cup | Whole-wheat flour | | 3
| tsp | Baking powder | | 1
| tbsp | Honey | | 1 1/2
| cup | Water, warm | | 1
| tsp | Ground cinnamon | | 1/4
| tsp | Ground nutmeg |
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Procedures:
| 1 | Recipe by: mcdougall preparation time: 0:30 mix dry ingredients together in a medium bowl. | | 2 | Add optional spices, if desired. | | 3 | Mix honey and warm water together, then add to dry ingredients, stirring just until mixed. | | 4 | Pour into lightly oiled or non-stick 8-inch square baking dish. | | 5 | Bake at 375 °F for 20 minutes. | | 6 | Helpful hints: various spices may be added for different flavors. | | 7 | Pieces of finely chopped or grated vegetables also may be added. | | 8 | Try finely chopped onion, finely chopped green pepper, chopped green chilis, chopped pimiento, grated carrots, grated zucchini. | | 9 | Used alone or in various combinations, they add special appeal to this simple, tasty corn bread. | | 10 | If you have a nonstick baking pan, it is not necessary to oil it first. | | 11 | This recipe also may be used for muffins. | | 12 | Increase baking powder to 4 teaspoons. | | 13 | Fill oiled or papered muffin tins two-thirds full. | | 14 | Bake at 375 °F for 15 to 20 minutes |
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