Cornbread II

Name: Cornbread II
Ingredients: ¼ cup (35 g / 1.2 oz) cornmeal; 1¼ cup (310 ml / 10 oz) mixture of milk and orange juice (you can use as much orange juice as you like; ¼–½ cup (60–125 ml / 2–4.2 oz) is ideal); 1 cup (140 g / 4.9 oz) flour; ⅓ cup (75 g / 2.6 oz) white granulated sugar; 1 tbsp baking powder; ½ tsp salt; 1 egg; ¼ cup (60 ml / 2 oz) vegetable oil

Ingredients

¼ cup (35 g / 1.2 oz) cornmeal
1¼ cup (310 ml / 10 oz) mixture of milk and orange juice (you can use as much orange juice as you like; ¼–½ cup (60–125 ml / 2–4.2 oz) is ideal)
1 cup (140 g / 4.9 oz) flour
⅓ cup (75 g / 2.6 oz) white granulated sugar
1 tbsp baking powder
½ tsp salt
1 egg
¼ cup (60 ml / 2 oz) vegetable oil

Steps

Preheat the oven to 400°F (205°C). Grease a 20 cm baking pan.
Combine cornmeal and milk/orange juice, and let stand 10 minutes.
Combine dry ingredients.
Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined.
Pour the mixture into the baking pan.
Bake for 15–20 minutes.

More recipes with cornmeal, milk, orange, flour, baking powder or eggs

Adapted from “Cornbread II” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.