Double corn biscuits

24 Servings

Ingredients

Quantity Ingredient
⅔ cup All-purpose flour
⅓ cup Grated parmesan cheese
¼ cup Yellow cornmeal
2 tablespoons Sugar
½ teaspoon Each baking powder and salt
¼ teaspoon Each baking soda and ground cumin
1 cup Fresh or frozen; yellow or white corn kernals
1 large Egg
1 large Egg white

Directions

From: wwfoster@... (Willow W Foster) Date: 21 Jul 1995 07:18:17 -0600 From Sunset Low Fat Mexican Cooking.

In a small bowl, mix flour, cheese, cornmeal, sugar, baking powder, salt, baking soda, and cumin;set aside.

Coarsely chop corn in food processor or by hand. Add egg and egg white unitl just blended. Add flour mizture and stir until dry ingredients are evenly moistened.

Scrape dough directly onto a 12 by 15 inch nonstick baking sheet. Shape dough into a flat loaf about 1½ inches think and 2 inches wide; keep loaf 1 inch form ends of baking sheet.

Bake loaf in a 325 degree oven until firm to the touch (about 25 min).

Remove form oven and let stand until cool enough to touch; then cut loaf crosswise on baking sheet into ½ inch think slices. SPread slices apart.

Bake in a 300 degree oven until sloces are lightly loasted all over (about 50 min) Trasfer to rack and let cool. Makes about 2 dozen biscuits.

--This is a cornbread recipie for those who like the cruchy rust the best REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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