We've used both corn and corn meal for a double impact in this bread that goes well with any meal. * add 4 t of lemon juice to milk to make sour milk. Preheat oven to 425 degrees. In a large bowl combine corn meal, baking soda, baking powder and salt. In a blender container combine, milk, honey, vanilla and egg. Blend until smooth. Spray an 8"pan with nonstick cooking spray and place pan in oven to preheat for 3 min. Stir liquid mixture into dry ingredients. Toss corn with flour and stir into batter. Place batter in preheated pan and bake 20-22 minutes until firm and lightly browned. Nutrition (per serving): 136 calories Total Fat 1 g (8% of calories)

by Bobbie Hinman & Millie Snyder, Page(s): 335

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80ss