Peerless Cornbread

---------- Recipe via Meal-Master (tm) v8.05

Title: Peerless Cornbread
Categories: Breads
Yield: 1 servings

1 c Cake flour
2/3 c Yellow cornmeal
1 tb Baking powder
1/2 ts Salt
1 tb Sugar
1 Egg; room temperature
1/2 c Butter; (1 stick) melted
1/4 c Vegetable oil
1 c Milk; warmed

Recipe by: BAKERS' DOZEN (MARION CUNNINGHAM) SHOW Preheat the oven to 400
degrees. Grease a 9-inch round, 1 1/2-inch deep cake pan. With a fork, stir
together the cake flour, cornmeal, baking powder, salt and sugar. Beat the
egg, melted butter, oil and milk in a large mixing bowl until well blended.
Add the dry ingredients to the egg mixture and stir until blended. The
batter will be somewhat thin and light. Pour the batter into the prepared
pan and bake for about 15 minutes, until a straw inserted in the center
comes out with a few moist crumbs. Press the center of the bread; if it
feels slightly firm the bread is done. Be careful not to overbake. Serve
warm wedges of the cornbread with butter and honey.

Yield: 1 9-inch round loaf

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