MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Roger Hayot's Pan De Maiz
 Categories: Mexican, Breads, Ceideburg 2
      Yield: 1 servings
 
    1/4 c  Butter, melted
    1/4 c  Canola oil
      1 c  Low-fat or whole milk,
           -warmed
      1    Egg, room temperature
      1 c  Cake flour
      1 tb Baking powder (preferably
           -non-aluminum type)
    2/3 c  Yellow cornmeal
      3 tb Sugar
    1/2 ts Salt
 
  Preheat oven to 400F.  Oil a 9 x 13-inch baking dish.  Combine
  butter, oil, milk and egg in mixing bowl and whisk until well-blended.
  
  Stir the flour, baking powder, cornmeal, sugar and salt together with
  a fork until well-mixed.  To this dry mixture, add the liquid milk
  mixture and stir just until combined.
  
  Pour into baking dish.  Bake the cornbread until golden on top and a
  tester inserted in the middle comes out clean.  Baking time is about
  25 minutes.
  
  HINT:  If you are in a hurry you can use Jiffy cornbread mix (8 1/2
  ounce size).  To the dry mix, add 1/2 cup evaporated milk, 1 egg and
  1 tablespoon melted butter in place of what is called for on the
  package.
  
  Bake at 400F for 20 minutes.  Bread should be golden brown and a
  tester plunged into its middle should come out clean.
  
  PER SERVING:  330 calories, 5 g protein, 35 g carbohydrate, 19 g fat
  (6 g saturated), 60 mg cholesterol, 439 mg sodium, 1 g fiber.
  
  Jacqueline Higuera McMahan, San Francisco Chronicle, 11/3/92.
  
  Posted by Stephen Ceideberg; November 4 1992.
 
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