The Metric Kitchen
Introduction
Cooking in metric
Converting recipes
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Conversion basics Style guide |
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Cornbread Buckwheat Bread French Toast Single Pie Crust Double Pie Crust Apple Pie Cherry Pie Pumpkin Pie Lemon Meringue Pie Meringue Topping Chocolate Mousse Chocolate Truffles Venison Chili Waffles |
Cornbread
| 120 | g flour |
| 170 | g cornmeal (maize meal) |
| 50 | g sugar |
| 20 | ml baking powder (4 teaspoons) |
| 3 | ml salt (about 3/4 teaspoon) |
| 2 | eggs |
| 250 | ml milk |
| 50 | ml vegetable oil |
Preheat oven to 220° C (425° F). Grease a 20 cm square cake pan. Stir dry ingredients together in a large bowl, then add the milk, eggs, and oil. Blend until smooth, but do not over beat. Pour into pan and bake for 20 to 25 minutes. Cool, then cut into squares.
Note: What we call corn in the U.S. is known as maize in most other English speaking countries.
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