CORN BREAD
"This bread is delicious hot from the oven with soups, stews and chili. Excellent also for Corn Bread Stuffing."
1 cup yellow cornmeal (6 ounces)
1 cup all-purpose flour (5 ounces)
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk, whole, lowfat or fat free
1 large egg
1/4 cup unsalted butter, melted
Preheat oven to 425 degrees F. Coat an 8x8-inch baking pan with nonstick cooking spray.
Insert metal blade. Put first 5 ingredients in work bowl and process to combine, about 5 seconds.
Stir remaining ingredients together and add to work bowl. Pulse to combine, about 4 to 6 times. Pour batter into prepared pan.
Bake in preheated oven until a cake tester comes out clean, about 20 to 25 minutes.
Makes 8 to 10 servings
Source: Cuisinart Food Processor DLC-5 Series Instruction and Recipe Booklet
"This bread is delicious hot from the oven with soups, stews and chili. Excellent also for Corn Bread Stuffing."
1 cup yellow cornmeal (6 ounces)
1 cup all-purpose flour (5 ounces)
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk, whole, lowfat or fat free
1 large egg
1/4 cup unsalted butter, melted
Preheat oven to 425 degrees F. Coat an 8x8-inch baking pan with nonstick cooking spray.
Insert metal blade. Put first 5 ingredients in work bowl and process to combine, about 5 seconds.
Stir remaining ingredients together and add to work bowl. Pulse to combine, about 4 to 6 times. Pour batter into prepared pan.
Bake in preheated oven until a cake tester comes out clean, about 20 to 25 minutes.
Makes 8 to 10 servings
Source: Cuisinart Food Processor DLC-5 Series Instruction and Recipe Booklet
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