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Receta Skillet Corn Bread
by Global Cookbook

Skillet Corn Bread
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Ingredientes

  • 1 can Green Giant Mexicorn (11 oz) (or possibly canned corn
  •     mixed with bits of red and green bell peppers)
  • 4 Tbsp. butter margarine, or possibly
  •     butter-flavor shortening
  • 2/3 c. lowfat milk
  • 1 x egg
  • 1 1/4 c. yellow cornmeal
  • 3/4 c. unbleached all-purpose flour
  • 1/4 c. sugar
  • 2 1/2 tsp baking pwdr
  • 3/4 tsp salt

Direcciones

  1. Drain corn, reserving liquid. Measure 1/2 c. corn. Set aside. In 10-inch skillet over low heat, heat butter or possibly margarine. Spoon 2 Tbsp melted butter or possibly margarine into medium-sized bowl. Stir in lowfat milk, egg, and remaining corn with its reserved liquid.
  2. In large bowl, mix cornmeal, flour, sugar, baking pwdr, and salt. Stir lowfat milk mix into cornmeal mix just till cornmeal mix is moistened yet thoroughly mixed.
  3. Into remaining 2 Tbsp of melted butter or possibly margarine in skillet, proportionately pour batter. Sprinkle reserved 1/2 c. corn on top. Cover skillet. Over low heat, cook 25-30 min till toothpick inserted in center comes out clean. Cut corn bread into 8 wedges.