Title: Cornbread Recipe Not Using Buttermilk #2
Categories: Bread
Yield: 9 Servings

1 1/4 c Sifted all-purpose flour
3/4 c Corn meal
1/3 c Sugar
1/2 ts Salt
2 ts Baking powder
1/3 c (generous) finely chopped
-pecans
1 c Milk
1 Egg; slightly beaten
1/2 ts Vanilla
1/4 c Vegetable oil

From: mnh@catfish.ocpt.ccur.com (Michele Hardy)

Date: 28 Mar 1994 15:18:12 -0500

This corn bread is moist, tasty, and almost cake-like, especially with the
sweet, rich flavor of pecans. It makes a wholesome addition to the
breakfast table, picnic basket, or bread basket.

1. Preheat the oven to 400o. Grease an 8-inch square baking pan.

2. In a large bowl, combine all of the dry ingredients and nuts.

3. Add the milk, egg, vanilla, and oil, stirring only until evenly
moistened. Do not over mix!

4. Pour the batter into the prepared pan and bake for 20 minutes. Delicious
served warm with butter and jam. 9 squares. Source: The Uncommon Gourmet
by Ellen Helman (ISBN 0-89815-519-3)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.