Cornbread recipe |
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| This is the recipe I use the most... |
Ingredients
| 1 cup |
cornmeal |
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| 1 cup |
flour |
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| 1 cup |
Ricemilk or soy milk (I like the rice milk) |
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| 1 tbs |
baking powder |
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Salt to taste |
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Preparation
(you can add onions and Jalipino peppers for spice)
(add water to the consistancy you prefer
(less water makes a "rougher" bread)
Mix all and place into an oiled and floured pan or baking dish
Pre heat oven to 350 deg.
(you may have to up that to 375 or 400 - it will depend on your oven)
Bake for 30 min at 350 (375-400) deg.
Note: I am not sure what the deal is with ovens...
I use an old gas oven and I guess it is just hotter than the dial marks as I often have to bring the temp. down to prevent burning
- you may have to adjust temp. to your oven.
Check in 30 min - stick a knife or fork in it - clean and dry and its done
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additional informations
| Recipe group |
Bread |
| region |
American |
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Source/Quelle:
D B Graphics - dbgrap@cy-net.net
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submitted by Renato Pichler / renato@vegetarismus.ch
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if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance. |
