|
Acorn-Corn Bread check, ethnic, native, nuts 1/2 cup acorn meal 1/2 cup cornmeal 2 tablespoon flour 2 teaspoon baking powder 1/2 teaspoon salt 1 egg 1 tablespoon maple syrup 1 tablespoon cooking oil 1/2 cup milk Mix together the dry ingredients. In a separate bowl beat egg, and add the liquid ingredients. Combine with a few swift strokes. Pour batter into a small square greased pan and bake at 425 for 20 min or until firm to the touch. Serve hot with butter. From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4 Posted by: Jim Weller Yield: 1 pan Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |