Recipe - Peerless Cornbread

1 cup Cake flour
2/3 cup Yellow cornmeal
1 tablespoon Baking powder
One half teaspoon Salt
1 tablespoon Sugar
1 Egg; room temperature
One half cup Butter; (1 stick) melted
One fourth cup Vegetable oil
1 cup Milk; warmed

Preheat the oven to 400 degrees. Grease a 9inch round, 1 1/2inch deep
cake pan. With a fork, stir together the cake flour, cornmeal, baking
powder, salt and sugar. Beat the egg, melted butter, oil and milk in a
large mixing bowl until well blended. Add the dry ingredients to the egg
mixture and stir until blended. The batter will be somewhat thin and light.
Pour the batter into the prepared pan and bake for about 15 minutes, until
a straw inserted in the center comes out with a few moist crumbs. Press the
center of the bread; if it feels slightly firm the bread is done. Be
careful not to overbake. Serve warm wedges of the cornbread with butter and
honey. Yield: 1 9inch round loaf
Recipe By : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW #BD1A03

Posted to EATL Digest 14 October 96

Date: Tue, 15 Oct 1996 20:20:24 0500

From: Jackie Bordelon jbord@PREMIER.NET