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Acorn-Corn Bread

canadian, jw, native, nuts, quickbreads

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 seperate 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.

Yield: 1 pan

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