EVAPORATED MILK CORNBREAD RECIPES
CORN BREAD RECIPE - NYT COOKING
Provided by Craig Claiborne
Total Time 40 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Pour the oil into a 5-to-6-cup skillet and place in the oven. Let stand 5 minutes until the oil is hot.
- Sift together the cornmeal, flour, salt and baking powder into a mixing bowl.
- Add the evaporated milk and egg and the hot oil from the skillet. Stir to blend thoroughly. Pour the batter into the skillet and place in the oven. Bake 30 minutes.
Nutrition Facts : @context http//schema.org, Calories 255, UnsaturatedFatContent 10 grams, CarbohydrateContent 27 grams, FatContent 14 grams, FiberContent 1 gram, ProteinContent 6 grams, SaturatedFatContent 3 grams, SodiumContent 212 milligrams, SugarContent 5 grams, TransFatContent 0 grams
SWEET MILK CORNBREAD RECIPE - FOOD.COM
I have used this recipe for thirty years. It is from a 1974 cookbook called "Country Cooking". It was one of Southern Living Magazines books. I have been using oil in place of the butter that was called for in the original recipe for years with good results. The secret to this cornbread is a "screamin' hot" iron skillet, greased only on the bottom, and a hot oven. I serve this with chili, vegetable soups, and tex mex.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees and spray bottom only of 10" iron skillet with cooking spray.
- Mix together cornmeal, flour, sugar, salt, and baking powder.
- Beat egg, milk, and oil together to blend.
- Pour wet ingredients into dry ingredients just until blended.
- Pour batter into hot skillet and bake at 425 degrees for 20 minutes.
Nutrition Facts : Calories 301.4, FatContent 12.3, SaturatedFatContent 2.5, CholesterolContent 40.9, SodiumContent 414.5, CarbohydrateContent 42.4, FiberContent 2, SugarContent 8.6, ProteinContent 6.2
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