Cornbread

Name: Cornbread
Cook time: 30 min
Total time: 30 min
Yield: 1 loaf
Ingredients: 175 g cornmeal; 75 g flour (wholewheat); 2 teaspoons baking powder; 1 pinch sea salt; 50 g margarine (soft vegetable); 1 egg (free range); 240 ml milk (skimmed)

Submitted by McCarthy

"Taken from 'Food for Health and Vitality' - Makes one loaf or 14 muffins - Choose stoneground cornmeal for this traditional bread"

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Ready In:: 30mins
Ingredients:: 7
Yields:: 1 loaf

ingredients

175 g cornmeal
75 g flour (wholewheat)
2 teaspoons baking powder
1 pinch sea salt
50 g margarine (soft vegetable)
1 egg (free range)
240 ml milk (skimmed)

directions

Preheat the oven to 400F/200C/gas mark 6. Lightly oil a shallow 30 cm square cake tin or have ready some patty tins, or larger muffin pans. Mix together the cornmeal, wholewheat flour, baking powder and salt and rub in the margarine. Beat the egg with the milk and mix into the flour mixture. Pour the dough into the tin or divide between the patty of muffin tins and bake in the oven for 25-30 minutes or 12-25 minutes respectively. Serve hot.