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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cheddar Corn Bread Wedges

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Cheddar Corn Bread Wedges Empty Cheddar Corn Bread Wedges

    Post by Lobo Sat 13 Feb 2016, 11:06 pm

    Cheddar Corn Bread Wedges Img91l
    Cheddar Corn Bread Wedges
    Cheddar Corn Bread Wedges Translucent
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    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 12
    Pack a wedge of this cheesy corn bread in your lunch box, or serve alongside creamy tomato soup.






    • 57

    Ingredients:


    • 1 teaspoon butter, at room temperature, for
        greasing pie dish
    • 1 1/2 cups all-purpose flour
    • 1/2 cup cornmeal
    • 1/4 cup sugar
    • 2 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 cup buttermilk
    • 1/3 cup vegetable oil
    • 1 egg
    • 3/4 cup shredded extra-sharp cheddar cheese

    Directions:

    Before you start, be sure an adult is nearby to help.

    Preheat an oven to 375°F. Lightly grease a 9-inch glass pie dish with the soft butter.

    In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir with a table fork until well blended.

    In another bowl, combine the buttermilk, oil and egg. Mix with the fork until well blended.

    Pour the buttermilk mixture into the flour mixture. Gently stir with a rubber spatula until almost blended. Add the cheese and stir just until blended.

    Using the rubber spatula, scrape the batter into the prepared pie dish. Bake until the corn bread is browned on top and a toothpick inserted into the center comes out clean, about 25 minutes. Using oven mitts, remove the pie dish from the oven and set it on a wire rack to cool.

    Using a sharp knife, cut the corn bread into 12 wedges. Serve warm or at room temperature. Serves 12.

    Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).

      Current date/time is Tue 16 Apr 2024, 8:51 am