Corn Bread
Portion Size: 2 X 2 inch
Ingredients: Yields:
| Ingredients | Notes: |
| 1 cup Flour | |
| 1/4 cup Sugar | |
| 1 cup Cornmeal | |
| 1 tablespoon Baking Powder | |
| 1/2 teaspoon Salt | |
| 2 eggs | Can use egg substitute |
| 1 cup Nonfat Milk | |
| 1/4 cup Oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. | |
| 2 | In another bowl beat together eggs, milk, and oil. | |
| 3 | Add flour mixture to wet mixture and stir just till batter is smooth. | |
| 4 | Pour batter into a square baking pan sprayed with nonstick cooking spray. | |
| 5 | Bake in a 425F-degree oven for 20 to 25 minutes or till golden brown. | |
| 6 | Let cool 5 minutes and serve | Store in air tight container for up to 72 hours. May freeze for up to 30 days |
Posted in Bread Recipes, Breads//Biscuits/Muffins
