Tuesday, January 26, 2016

Rec: Microwave Cornbread

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup canola oil
1 cup milk
2 large eggs

Combine cornmeal, flour, baking powder and salt in a mixing
bowl. Stir in oil. Beat milk and eggs together, then mix with
dry ingredients. Pour into a six-cup plastic ring or gellatin
mold. Microwave on HIGH for four to five minutes. Let rest
five minutes before removing from mold.

Serves 4 to 6
Refrigerate remainder
Can be carefully reheated in microwave or enjoyed cold

No comments: