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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 15 |
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This provides a satisfying bread quickly and easily. The core recipe comes from Joetta Handrich Schlabach's Extending the Table: A World Community Cookbook , one of only five out of my collection of cookbooks that I continue to mine for new ideas. It is called Kentucky Cornbread there. I took out the salt, and specified nonfat milk. Ingredients:
2 cups flour |
2 cups cornmeal, i use any of the corn flours sold for making tortillas |
2 teaspoons baking powder |
2 teaspoons baking soda |
3 cups nonfat milk |
Directions:
1. Preheat oven to 350°F.
2. Grease a 9 x 13 baking pan.
3. Measure the dry ingredients into a bowl and stir together thoroughly.
4. Add the milk, and stir until the dough is moistened and consistent. The dough will still have lumps in it.
5. Turn out into the baking pan and level.
6. Bake for 1 Hour or to taste.
7. Cool on a rack before cutting.
8. Stores well in the refrigerator.
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