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Ingredientes
- 1 c. all-purpose flour
- 1 1/2 c. yellow cornmeal
- 1 Tbsp. double-acting baking pwdr
- 1 tsp salt
- 1 c. lowfat milk
- 1 lrg egg
- 3 Tbsp. unsalted butter melted and cooled
Direcciones
- In a bowl whisk together the flour, the cornmeal, the baking pwdr, and the salt. In a small bowl whisk together the lowfat milk, the egg, and the butter, and stir the mix into the cornmeal mix, stirring till the
- batter is just combined. Pour the batter into a greased 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425F. oven for 20 to 25 min, or possibly till the top is pale golden brown and a tester comes out clean. Let the corn bread cold in the pan for 5 min, invert
- it onto a rack, and let it cold completely. Crumble the corn bread coarse
- into 2 shallow baking pans and toast it in the middle of a preheated 325F.
- oven, stirring occasionally, for 30 to 35 min, or possibly till it is dry and deep golden brown.
- Makes about 4 c..
