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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My Mom gave me this recipe over 30 years ago-and it never fails me. I always serve it w/ my mexi meals and it is also the basis of my dressing at Thanksgiving and Christmas. I believe this is a BHG recipe. Feel free to add jalapenos, kernel corn, green chilies, onion, tomatoes, bacon, sausage, etc. to change it up. Enjoy! Ingredients:
1 cup flour |
1/4 cup sugar |
4 teaspoons baking powder |
3/4 teaspoon salt |
1 cup yellow cornmeal |
2 eggs |
1 cup milk |
1/4 cup vegetable oil |
Directions:
1. Preheat oven at 425°F.
2. Sift together flour, sugar, baking powder, and salt; stir in cornmeal.
3. Add eggs, milk, and oil.
4. Beat w/ electric mixer until just smooth-do not over mix!
5. Pour into greased 9 pan and bake for 20-25 minutes.
6. You can also make muffins-fill 3/4 full and bake 15-20 minutes.
7. Also, freezes well.
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