Cornbread II

This cornbread is so delicious and moist, you’ll find yourself making more!

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.

Step: 2

Mix egg, milk and oil together. In a separate bowl, stir together flour, sugar, baking powder, salt, cornmeal and potato flakes. Stir egg mixture into flour mixture just until combined. Pour batter into prepared pan.

Step: 3

Bake in preheated oven for 20 minutes, until a toothpick inserted into center of pan comes out clean.

Per Serving: 262 calories; protein 5.7g; carbohydrates 35g; fat 11.1g; cholesterol 34.3mg; sodium 467.3mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.