Cornbread - from Quaker Corn Meal box
- 1 1/4 cups flour
- 3/4 cup corn meal (fine polenta)
- 1/4 cup sugar
- 2 t baking powder
- 1/2 t salt (optional)
- 1 cup skim milk
- 1/4 cup oil
- 2 egg whites or 1 egg, beaten
Heat oven to 400F. Grease 8 or 9-inch baking pan. Combine dry
ingredients. Stir in milk, oil and egg, mixing just until dry
ingredients are moistened. Pour batter into prepared pan. Bake 20 to
25 minutes or until light golden brown and wooden pick inserted near
center comes out clean. Serve warm. 9 servings.
Microwave oven directions: Pour batter into ungreased 9-inch pie plate or
round microwaveable cake pan. Microwave at HIGH 5 to 6 minutes, or until
surface appears dry, rotating pan every 2 minutes. Let stand 5 minutes
before serving.
Cyndy's Cornbread
- 3/4 cup wholemeal flour
- 1 1/4 cup polenta, fine to medium ground (NOT coarse)
- 1/4 cup sugar
- 2 t baking powder
- 3/4 t salt
- 1/3 cup powdered skim milk (optional)
- 1/4 cup oil
- 1 1/4 cups water
Heat oven to 200C. Combine dry ingredients then add oil and water, mixing
until just combined. Pour batter into square pan. Bake 17-20 minutes until
centre springs back when touched. Do NOT over bake (it gets dry and crumbly).
Serve warm with butter and honey, or with chilli beans, tomato soup etc.
Hints:
- Sugar quantity can be increased or decreased to taste, some versions have
none at all.
- Oil can be decreased to 2 T.
- Vegan corn bread lets the corn flavour really stand out (no milk or egg).
- Stir in chopped chillies, capsicum, tomato, grated cheese etc. for variety.