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Saturday, January 12, 2008

White Cornbread

I love this quick recipe, but not as much as Austin (and others) loves it! I make it practice to make more than we need for dinner, and I have never ever seen a leftover piece go bad. Be sure to use WHITE cornmeal, as it makes all the difference.

1 1/4 cup flour
3/4 cup white cornmeal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup oil
1 egg, beaten (or 2 egg whites)

Mix together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, combine the milk, oil, and egg. Gradually add the dry ingredients to the wet ingredients while stirring. Butter and flour an 8x8 pan and then bake mixture at 400 for 20-25 minutes.

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