Monday, April 23, 2012

Quick Corn Bread

Quick Corn Bread
First prepared and recorded June 26, 2008. Jiffy Mix™ is made in a small town not far from Ann Arbor, Michigan, where DrDaddy once studied. He saw the factory on his last visit to Michigan.
1 package Jiffy™ corn meal muffin mix
1 large egg
1/3 c milk
1/2 t baking powder 1 T olive oil
cooking spray
Beat milk and egg together in a bowl. Stir in mix, oil, and the baking powder with a spatula until batter is smooth. Set aside to rest while oven preheats. Place an 8 x 8 inch (20 x 20 cm) heavy metal pan in the cold toaster oven and preheat both to 400 degrees F (204 C) . Grease hot pan well with cooking spray. Pour and level batter. Bake 10 to 12 minutes or until a toothpick comes out cleanly. Let cool 10 minutes, and cut into 9 servings. Pair with a soup or salad for a light meal. Or just slather the warm corn bread with butter and knock 'em down.

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