| YANKEE CORN BREAD |
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Makes 9 muffins or 11 cornsticks1 -1/4 cups sifted enriched flour 3/4 cup yellow cornmeal 2 tablespoons sugar 4 -1/2 teaspoons baking powder 1 teaspoon salt 1 egg 2/3 cup skim milk 1/3 cup CRISCO Oil Preheat ovent to 425ºF. Sift flour, cornmeal, sugar, baking powder and salt. Beat egg, stir in skim milk and Crisco Oil. Add to dry ingredients, stirring with fork until flour is just moistened. Fill well-oiled muffin tins or cornstick pans 3/4 full OR pour batter into well-oiled 8-inch square pan. Bake at 425ºF for 20 to 25 minutes for muffins/cornsticks OR 25 to 30 minutes for square pan, or until brown. |
