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Cornbread

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Wednesday, 17 October 2007 02:42
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Makes one 8-inch pan (used in cornbread stuffing recipe for the Brined and Roasted Turkey recipe)

Ingredients:
  • 2 Tbs unsalted butter, for baking pan
  • 1½ cups coarse yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp coarse salt
  • 1¼ cup milk
  • 1 Tbs molasses
  • 1 large egg
Instructions:
  • Preheat the oven to 375°. Butter an 8-by-8-inch baking pan. In a medium bowl, sift together cornmeal, flour, baking powder, and salt. Set aside.
  • In a small bowl, combine milk, molasses, and egg. Add to the dry ingredients, and mix well.
  • Pour batter into prepared baking pan, and bake until golden brown and a cake tester inserted into the center comes out clean, 25 to 30 minutes.
  • Transfer to a cooling rack. When cool, gently run a knife around pan; unmold.

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