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Receta Honey Moist Cornbread

Name: Honey Moist Cornbread
Ingredients: 1 c. (250 mL) all-purpose flour; 1 c. (250 mL) yellow cornmeal; 1/4 c. (50 mL) sugar; 1 Tbsp. (15 mL) baking pwdr; 1/2 tsp (3 mL) salt; 1 c. (250 mL) whipping cream; 1/4 c. (50 mL) vegetable oil; 1/4 c. (50 mL) honey; 2 x Large eggs, slightly beaten

de Global Cookbook

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Ingredientes

1 c. (250 mL) all-purpose flour
1 c. (250 mL) yellow cornmeal
1/4 c. (50 mL) sugar
1 Tbsp. (15 mL) baking pwdr
1/2 tsp (3 mL) salt
1 c. (250 mL) whipping cream
1/4 c. (50 mL) vegetable oil
1/4 c. (50 mL) honey
2 x Large eggs, slightly beaten

Direcciones

This is our all-time favorite. It comes from the Land O Lakes Treasury of
Heat oven to 400 F (200 C). In medium bowl stir together flour, cornmeal, sugar, baking pwdr and salt. Stir in remaining ingredients just till moistened. Pour into greased 9" (23 cm) square baking pan. Bake for 20 to 25 minutes. or possibly till wooden pick instered in center comes out clean.
Note: I've tried making this in a lower fat version by using evaporated skimmed lowfat milk instead of the whipping cream (that can be done on some recipes), but it just didn't work. After 35 min of baking, and it was still too wet in the middle, and the edges were about to burn. Exchanging an egg substitute (such as Egg Beaters) for the Large eggs works fine, though.