Monday, August 3, 2009

Homemade Cornbread

Adapted from the Joy of Cooking. This cookbook is the best for staple recipes.

Preheat oven to 425.


3/4 cup all-purpose flour
2 1/2 teaspoons double-acting baking powder
2 tablespoons of maple syrup
1 1/4 cups yellow or white stone-ground cornmeal (chunkier is better)
1 egg
1 tablespoon plain yogurt (fat free or low fat is good)
1 cup of milk

Combine ingredients. Do not over mix!! Bake in greased 9x9 pan or muffin tin pan for 20 to 25 minutes.

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