*  Exported from  MasterCook  *
 
                           A Different Cornbread
 
 Recipe By     : Nathalie Dupree Cooks a Sunday Night Supper.  TVFN, 1996
 Serving Size  : 8    Preparation Time :0:30
 Categories    : Dupree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           vegetable oil
    2      cups          cornmeal mix
    1 1/4  cups          milk
    1                    egg -- beaten
    1 1/2  teaspoons     fennel seed -- cracked
    1 1/2  teaspoons     pepper -- cracked
 
 Preheat oven to 450 degrees. Pour the shortening in a 10-inch cast-iron
 skillet. Place the skillet in the hot oven. Place the self-rising cornmeal or
 mix in a bowl and whisk in the milk and egg. Add the fennel and pepper and
 stir until thoroughly blended. Stir the hot shortening into the batter, then
 pour the batter into the hot skillet. Bake 15 to 20 minutes, until done. Serve
 piping hot with butter.
 
 Yield: One 10-inch round
 
 
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 Nutr. Assoc. : 0 435 0 0 0 0

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