Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Breads Quick >> Cornbread 65

Print this Recipe    Cornbread 65

Skillet Corn Bread

11-ounce can Green Giant Mexicorn (canned corn with red and green bell peppers)
4 Tbsp butter, margarine, or butter-flavor shortening
2/3 cup milk
1 egg
1-1/4 cup yellow cornmeal
3/4 cup unbleached all-purpose flour
1/4 cup sugar
2-1/2 tsp baking powder
3/4 tsp salt

Drain corn, reserving liquid. Measure 1/2 cup corn. Set aside.
In 10-inch skillet over low heat, melt butter or margarine. Spoon
2 Tbsp melted butter or margarine into medium-sized bowl. Stir in
milk, egg, and remaining corn with its reserved liquid.

In large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
Stir milk mixture into cornmeal mixture just until cornmeal mixture
is moistened yet thoroughly mixed.

Into remaining 2 Tbsp of melted butter or margarine in skillet,
evenly pour batter. Sprinkle reserved 1/2 cup corn on top. Cover
skillet. Over low heat, cook 25-30 minutes until toothpick inserted
in center comes out clean. Cut corn bread into 8 wedges.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.