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 TEX-MEX CORNBREAD

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Posts : 799
Join date : 2009-07-14

PostSubject: TEX-MEX CORNBREAD   Fri Sep 18, 2009 8:58 am

INGREDIENTS

- 1 cup yellow cornmeal
- 3/4 cup all-purpose or unbleached white flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 tablespoons softened butter or regular margarine
- 3/4 cup low-fat (1%) milk
- 1 large egg white
- 1/3 cup medium chunky salsa

DIRECTIONS

Preheat the oven to 400 degrees F. Coat an
8-inch square baking pan with nonstick spray.

In a medium bowl, combine the cornmeal,
flour, sugar, baking powder, and salt.

Cut in the butter with a pastry cutter or two forks
until well combined. Add the milk, egg white, and
salsa, and stir in with a few swift strokes.

Transfer the batter to the prepared pan, and spread it out
to the edges of the pan using the back of a large spoon.
Bake for 17 to 21 minutes or until the cornbread is lightly
browned and a toothpick inserted in the center comes out clean.

Serve warm. Store leftover cornbread
tightly wrapped at room temperature.
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