Cornbread II
Difficulty	Category:Easy recipes#Cornbread%20II

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Cornbread%20II | Bread

See also: Cookbook:Cornbread

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

Procedure

1. Preheat the oven to 400°F (205°C). Grease a 20-centimeter (7.9 in) baking pan.
2. Combine cornmeal and milk/orange juice, and let stand 10 minutes.
3. Combine dry ingredients.
4. Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined.
5. Pour the mixture into the baking pan.
6. Bake for 15–20 minutes.