Corn Bread (Barry)
Yield
1 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
all-purpose flour
strong, plain |
|
| 10 | ounces |
cornmeal
medium, yellow |
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
baking powder
|
*
|
| 8 | ounces |
milk
|
|
| 4 | tablespoons |
sunflower oil
or soya oil |
|
| 2 | tablespoons |
yogurt
natural |
|
| Optional | |||
| 8 | ounces |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
all-purpose flour
strong, plain |
|
| 289 | ml/g |
cornmeal
medium, yellow |
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 231.2 | ml/g |
milk
|
|
| 6E+1 | ml |
sunflower oil
or soya oil |
|
| 3E+1 | ml |
yogurt
natural |
|
| Optional | |||
| 231.2 | ml/g |
cheddar cheese
grated |
|
Directions
Grease a 2 pound loaf tin and heat the oven to gas mark Place the flour, corn meal, sugar and baking powder into a bowl, and beat in the eggs, milk, oil and yoghurt. Mix all the liquids together first if you like, then pour them in. Give the mixture a good stir. At this point you could add 8 ounces of grated Cheddar Cheese or similar. Pour into the tin and bake for 55 minutes. Test with a skewer - if it comes out clean it's ready, if it's a bit smeary it needs another 5 to 10 minutes, but cover the top with foil to stop the crust burning. Remove when ready and let it stand for five minutes before turning out. You may find a knife round the edge helps
