CORN BREAD
ALOHA LOAF
CORN BREAD HOMEMADE
ALOHA LOAF HOMEMADE
Some recipes taken from the Better Homes & Gardens Old Fashioned Home Baking book. ©-1990.
1c. all-purpose flour; 1c. yellow, white, or blue cornmeal; 2 to 4 tbsp. sugar; 1tbsp. baking powder; 1/2tsp. salt; 2 beaten eggs; 1c. milk; 1/4c. cooking oil or shortening, melted
Grease a 9x9x2-inch baking pan; set aside. In a large mising bowl stir together flour, cornmeal, sugar, baking powder, & salt. Make a well in the center of the dry mixture. In a medium mixing bowl combine eggs, milk, and cooking oil or melted shortening. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy).
Pour batter into the prepared baking pan. Bake in a 425 degree oven for 20 to 25 minutes or till a wooden toothpick inserted near the center comes out clean. Cut into squares. MAKES 9 SERVINGS.
2c. all-purpose flour; 1/2c. sugar; 1 1/2tsp. baking powder; 1/2tsp. baking soda; 1 beaten egg; 1/2c. milk; 1: 8 1/4-ounce can crushed pineapple; 1/4c. margarine or butter, melted; 3/4c. chopped Brazil nuts or macadamia nuts; 1: 3 1/2-ounce can flaked coconut, toasted
Grease a 9x5x3-inch loaf pan or two 7 1/2 x 3 1/2 x 2-inch loaf pans; set aside. In a bowl stir together flour, sugar, baking powder, baking soda, and 1/4tsp. salt. Make a well in center of dry mixture. In another bowl combine the egg, milk, undrained pineapple, and melted margarine. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Fold in nuts and coconut.
Pour batter into the prepared loaf pan. Bake in a 350 degree oven for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 50 minutes for the 7 1/2 x 3 1/2 x 2-inch pans or till done. Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan and completely cool on the wire rack. Wrap and store overnight before slicing. MAKES 1 LARGE LOAF OR 2 SMALL LOAVES.
