Cheesy Corn Breadbreads, cheese 1 cup unbleached flour 1 cup corn meal; white or yellow 2 teaspoon sugar 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon mustard; dry 2 cup cheddar; sharp, shredded 1 each egg; lg, slightly beaten 1 cup milk 1/4 cup vegetable oil Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. |
