Corn Bread

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May be used for muffins, sticks or corn bread. Use a square, 8”/20 cm baking pan or makes about 15 5 cm muffins.

image\redcheck.gif Preheat oven to 210° C (425° F.)

1.       Grease the pan with butter, oil or bacon drippings. Place the pan in the heated oven for about 5 minutes or until sizzling hot.

 

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2.       Sift together:

150 g./ 1 cup

Weizenmehl

White flour

2 Tl./ tsp.

Backpulver

Double-acting baking powder

1 tbs.

Zucker

Sugar

1 tsp.

Salz

Salt

Add:

150g./ 1 cup

Maisgrieß grob

Corn meal

3.       Beat in a separate bowl:

1 egg

 

4.       Beat into it:

2 – 3 El./tbs.

Melted butter, drippings or light oil

225 ml/ 1cup

Milk (I used the lesser quantity)

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5.       Pour the liquid into the dry ingredients. Combine with a few strokes.

6.       Place the batter in the hot pan. Bake for about 25 minutes or until a straw stuck in the middle comes out dry.

Note: The authors say you can alter the proportions of wheat flour and corn meal, as long as the total amount remains the same.

 

(Based on the recipe given in The Joy of Cooking)

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