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Ingredients
- 1 2/3 cups all-purpose flour
- 1/3 cup yellow cornmeal
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 1/2 tablespoons butter, chilled and cut into small pieces
- 1/2 cup 1% low-fat milk
- 1 large egg, lightly beaten
Details
Servings 8
Preparation
Step 1
1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and egg to cornmeal mixture; stir just until moist.
3. Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Cover a baking sheet with parchment paper; coat with cooking spray. Pat dough into a 7-inch circle on prepared baking sheet. Cut dough into 8 wedges, cutting into but not through dough.
4. Bake at 375° for 22 minutes or until golden brown and a wooden pick inserted in center comes out clean. Serve warm.
Notes: subbed splenda for the sugar - delicious with soup.
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