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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Saw this breakfast pastry/bread cake in my new issue of Gourmet. I am a cornbread freak and this perked me up when i saw this recipe. It's a Mexican recipe Ingredients:
1 1/4 cup flour |
3/4 cup cornmeal |
1/4 cup sugar |
2 tsp baking powder |
1/4 tsp salt |
1/2 cup bittersweet or semisweet chocolate baking chips |
1 cup whole milk |
1/4 cup canola oil |
2 large eggs |
Directions:
1. Whisk the dry ingrdients together
2. Stir in the chooclate chips
3. whisk the wet ingrdients together
4. Add mik mixture to dry mixture, combining just to blend
5. Pour into a greased 9 x 5 x3 inch loaf pan
6. Bake in a preheated 375 F oven
7. Bake about 35 minutes or until tested done.
8. Cool in pan 10 minutes
9. Invert onto rack to cool slightly
10. Serve warm or at room temp
11. Note: one may use yoghurt instead of milk.
12. If yoghurt is uded, the dough may be molded onto a greased baking sheet and baked as a free form loaf
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