A Different Cornbread

* Exported from MasterCook *

A Different Cornbread

Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN, 1996
Serving Size : 8 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup vegetable oil
2 cups cornmeal mix
1 1/4 cups milk
1 egg -- beaten
1 1/2 teaspoons fennel seed -- cracked
1 1/2 teaspoons pepper -- cracked

Preheat oven to 450 degrees. Pour the shortening in a 10-inch cast-iron
skillet. Place the skillet in the hot oven. Place the self-rising cornmeal or
mix in a bowl and whisk in the milk and egg. Add the fennel and pepper and
stir until thoroughly blended. Stir the hot shortening into the batter, then
pour the batter into the hot skillet. Bake 15 to 20 minutes, until done. Serve
piping hot with butter.

Yield: One 10-inch round


- - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 435 0 0 0 0