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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Mmmmm baked nice and fresh to go with my Pumpkin Soup added a little course salt on top before baking and brushed with softend butter 10 mins before it was ready to come out of the oven. I only had white cornmeal which is fine to use but I switched 35 g of the white sugar for a brown sugar to give it a little colour. Ingredients:
100 g butter or 100 g margarine, softened |
135 g sugar |
2 eggs |
265 ml milk |
195 g all-purpose flour |
90 g cornmeal |
15 g baking powder |
4 g salt |
course sea salt |
2 g soften butter |
Directions:
1. In a mixing bowl, cream butter and sugar. Combine the eggs and milk.
2. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
3. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 200 degrees C for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. Add a little course salt on top before baking and brushed with softend butter 10 mins before it was ready to come out of the oven.
5. Cut into squares; serve warm.
6. Even better the next day.
7. Makes 12 servings.
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