60N: Cornbread (sweet)
Our cornbread recipe, made with coarse polenta from our local Asian grocery.
1 3/4 C flour
1 1/4 C sugar
3/4 C cornmeal (the coarse polenta)
1/2 Tablespoon salt
1 Tablespoon baking powder
Mix these in a large bowl, and make a well in the center.
Then in a small bowl or measuring cup, mix:
1 C milk
1/2 C cooking oil
2 eggs
Pour the milk mixture into the well in the flour mixture and whisk until everything is wet and the largest lumps are gone.
Pour into a greased 9 x 13 inch cake pan and bake at 375F/190C for 25 minutes or until the top has just started to brown.
1 3/4 C flour
1 1/4 C sugar
3/4 C cornmeal (the coarse polenta)
1/2 Tablespoon salt
1 Tablespoon baking powder
Mix these in a large bowl, and make a well in the center.
Then in a small bowl or measuring cup, mix:
1 C milk
1/2 C cooking oil
2 eggs
Pour the milk mixture into the well in the flour mixture and whisk until everything is wet and the largest lumps are gone.
Pour into a greased 9 x 13 inch cake pan and bake at 375F/190C for 25 minutes or until the top has just started to brown.