Sunday, July 23, 2006

Corn bread

300 g tin of corn - not creamed
1 1/2 cups flour
1 teaspoon baking powder
Pinch of salt
2 eggs

Drain liquid from tin into cup. Fill up with milk.
Sift flour, baking powder and salt.
Make a well and mix in beaten eggs and liquid.
Add corn.
Bake at 180 degrees in a cake tin for around 20 minutes.
Place on rack to cool.

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