BREAD, Cornbread
Sis. Tolman - Cape Verde Mission ==
I put the cornmeal in the blender to make it a finer grain. It was very delicious.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 6
bread
bake
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 1/4 cup oil
- 3 teaspoon baking powder
- 1-2 large eggs slightly beaten
- 1 cup cornmeal yellow
- 1 cup flour white
- 2 tablespoon papaya pulp or applesauce optional
- Carbohydrate 58.5407986911767 g
- Cholesterol 76.133333333401 mg
- Fat 40.6651339965819 g
- Fiber 2.78497785907165 g
- Protein 7.77743834039302 g
- Saturated Fat 6.33760640300483 g
- Serving Size 1 1 Serving (207g)
- Sodium 2422.08289553686 mg
- Sugar 55.7558208321051 g
- Trans Fat 2.36556247781377 g
- Calories 618 calories
Mix dry ingredients. Whisk in milk, eggs & oil just til smooth; about 1 min. Pour into GREASED 9" x 9" pan or muffin tins. Bake at 400? for 14-16 mins. *** Papaya pulp or applesauce keeps cornbread moist *** *** You can make packets of dry ingredients ahead of time & freeze. Add liquid ingredients when needed.
