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1993-01-25
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Date: Sun, 6 Jan 91 12:30:48 EST
From: nlm@attunix.att.com (Nancy L Mintz)
Subject: OVO-LACTO: Hot Pepper Skillet Corn Bread
Just tried these recipes for lentil soup and corn bread from the Feb 91
issue of Food & Wine. They're delicious, and quite easy. Start the
soup first, then make the corn bread while the soup simmers.
-- nancy mintz nlm@attunix.att.com
[recipes have been posted separately -aem]
HOT PEPPER SKILLET CORN BREAD
From Food & Wine Feb 91
INGREDIENTS (serves 6)
4 Tbsp unsalted butter
1 cup yellow cornmeal
1 cup all-purpose flour
2 Tbsp sugar
1/2 tsp salt
2 tsp baking powder
1 tsp crushed red pepper
1 cup milk
2 eggs
PROCEDURE
(1) Preheat the oven to 425oF. Place the butter in
a 9- or 10-inch ovenproof skillet, preferably cast
iron, and heat in the oven until the butter has
completely melted, about 2 minutes.
(2) Meanwhile, in a medium bowl, combine the cornmeal,
flour, sugar, salt, baking powder and crushed red
pepper, and toss to mix.
(3) In a medium bowl, lightly whisk the milk with the
eggs. Pour most of the melted butter into the
milk mixture - leaving enough behind generously to
coat the skillet - and stir to combine.
(4) Add the egg mixture to the dry ingredients and
stir until just blended. Scrape the batter into
the skillet and smooth the surface with a spoon.
Bake for 15 minutes, or until lightly golden. Let
cool for a few minutes before serving directly
from the pan.