Cornbread
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cornbread
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by John Murray of Red Lion Smokehouse
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Servings
12
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Ready In:
1 hr
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Calories:
178
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Difficulty:
Easy
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Background
Cornbread
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By: John Murray of Red Lion Smokehouse
I developed this recipe while working at the Flying Pig Pub in London, UK. Bringing the recipe over to Thunder Bay, this has become one of Red Lion Smokehouse's longest standing bar snacks and a great side dish for a barbecue.
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Ingredients
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150 g semolina
-
325 g 2% milk
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175 g all-purpose flour
-
7.5 g baking powder
-
2 g salt
-
75 g sugar
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1 egg
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50 g vegetable oil
[/et_pb_text][/et_pb_column][et_pb_column type="2_3" _builder_version="3.25" custom_padding="|||" custom_padding__hover="|||"][et_pb_testimonial author="John Murray of Red Lion Smokehouse" portrait_url="http://www.thewalleye.ca/wp-content/uploads/2020/05/download.jpeg" _builder_version="4.0.7"]
Easy, no fuss bread recipe that is a good introduction into bread making.
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Step by Step Instructions
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Step 1
Mix semolina and milk. Let stand for 5 mins.
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Step 2
Mix flour, baking powder, salt, and sugar in a second bowl and set aside.
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Step 3
Beat egg and oil in a third bowl until smooth.
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Step 4
Combine all ingredients.
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Step 5
Bake at 400 ºF for 30 to 35 mins in well-oiled or parchment lined tin (cast iron also works well).
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Nutrition
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