Recipe - Roger Hayots Pan De Maiz

One fourth cup Butter, melted
One fourth cup Canola oil
1 cup Lowfat or whole milk,
warmed
1 Egg, room temperature
1 cup Cake flour
1 tablespoon Baking powder (preferably
nonaluminum type)
2/3 cup Yellow cornmeal
3 tablespoon Sugar
One half teaspoon Salt

Preheat oven to 400F. Oil a 9 x 13inch baking dish. Combine
butter, oil, milk and egg in mixing bowl and whisk until wellblended.

Stir the flour, baking powder, cornmeal, sugar and salt together with
a fork until wellmixed. To this dry mixture, add the liquid milk
mixture and stir just until combined.

Pour into baking dish. Bake the cornbread until golden on top and a
tester inserted in the middle comes out clean. Baking time is about
25 minutes.

HINT: If you are in a hurry you can use Jiffy cornbread mix (8 1/2
ounce size). To the dry mix, add One half cup evaporated milk, 1 egg and
1 tablespoon melted butter in place of what is called for on the
package.

Bake at 400F for 20 minutes. Bread should be golden brown and a
tester plunged into its middle should come out clean.

PER SERVING: 330 calories, 5 g protein, 35 g carbohydrate, 19 g fat
(6 g saturated), 60 mg cholesterol, 439 mg sodium, 1 g fiber.

Jacqueline Higuera McMahan, San Francisco Chronicle, 11/3/92.

Posted by Stephen Ceideberg; November 4 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip