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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Sturdy bread bowls to serve anything in! Especially good with chilli. Ingredients:
2 1/4 cups flour (whole wheat works well) |
1 1/4 cups cornmeal |
4 teaspoons baking powder |
3/4 teaspoon chili powder |
1/2 teaspoon salt |
2/3 cup butter |
1 1/2 cups milk |
1 egg, beaten (optional) |
Directions:
1. Preheat oven to 425F.
2. Mix dry ingredients together.
3. Cut in butter, then add milk to make a soft dough. Let sit 10 minutes.
4. Meanwhile, turn 8 soufle bowls upside down and wrap foil onto the outside. Grease well.
5. Divide dough into 8 equal pieces and shape each over a bowl.
6. Brush with egg and sprinkle more cornmeal over, if desired.
7. Bake for 20-30 minutes. Let cool for a few minutes to let the bowls harden. Lift bowls off with foil, turn right-side-up, and fill with supper.
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