Prune Corn Bread
Yield
1 loafPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
sifted |
|
| 1 | tablespoon |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | cup |
cornmeal
yellow |
|
| 2 | large |
eggs
well beaten |
|
| 2 | tablespoons |
vegetable shortening
melted |
|
| ½ | cup |
prunes
pitted, cooked, chopped |
*
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 237 | ml |
cornmeal
yellow |
|
| 2 | large |
eggs
well beaten |
|
| 3E+1 | ml |
vegetable shortening
melted |
|
| 118 | ml |
prunes
pitted, cooked, chopped |
*
|
| 237 | ml |
milk
|
|
Directions
Sift flour, baking powder, salt and sugar together.
Stir corn meal thoroughly into flour mixture.
Combine eggs, shortening, prunes and milk; add to dry ingredients.
Mix well, pour into greased pan and bake in a 375℉ (190℃) oven for about 30 minutes.
