Post by chief_cook2 on Feb 24, 2007 18:50:30 GMT -6
Carnival Corn Bread (Pan de Maiz de Carnaval)
1 cup sifted all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar (or less to taste)
1 tablespoon baking powder
1 teaspoon salt
1/4 cup (1/2 stick) butter or margarine, softened
1 egg
1 cup plain or vanilla yogurt
2 medium carrots, peeled and shredded
1/2 cup fresh, canned, or frozen corn kernels
butter to grease pan
Preheat the oven to 425 F. Sift the flour, cornmeal, sugar, baking
powder, and salt into a bowl. Cut in the butter until the mixture
forms little balls the size of peas.
In a separate bowl, beat the egg until frothy. Add the yogurt,
carrots, and corn. Combine with the dry ingredients. Pour into a
greased loaf pan. Bake for 20 minutes, or until a toothpick inserted
in the center comes out dry. Cool in a pan.
1 cup sifted all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar (or less to taste)
1 tablespoon baking powder
1 teaspoon salt
1/4 cup (1/2 stick) butter or margarine, softened
1 egg
1 cup plain or vanilla yogurt
2 medium carrots, peeled and shredded
1/2 cup fresh, canned, or frozen corn kernels
butter to grease pan
Preheat the oven to 425 F. Sift the flour, cornmeal, sugar, baking
powder, and salt into a bowl. Cut in the butter until the mixture
forms little balls the size of peas.
In a separate bowl, beat the egg until frothy. Add the yogurt,
carrots, and corn. Combine with the dry ingredients. Pour into a
greased loaf pan. Bake for 20 minutes, or until a toothpick inserted
in the center comes out dry. Cool in a pan.