MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Roger Hayot’s Pan De Maiz
  Categories: Mexican, Breads, Ceideburg 2
       Yield: 1 servings
  
     1/4 c  Butter, melted
     1/4 c  Canola oil
       1 c  Low-fat or whole milk,
            -warmed
       1    Egg, room temperature
       1 c  Cake flour
       1 tb Baking powder (preferably
            -non-aluminum type)
     2/3 c  Yellow cornmeal
       3 tb Sugar
     1/2 ts Salt
  
   Preheat oven to 400F.  Oil a 9 x 13-inch baking dish.  Combine
   butter, oil, milk and egg in mixing bowl and whisk until well-blended.
   
   Stir the flour, baking powder, cornmeal, sugar and salt together with
   a fork until well-mixed.  To this dry mixture, add the liquid milk
   mixture and stir just until combined.
   
   Pour into baking dish.  Bake the cornbread until golden on top and a
   tester inserted in the middle comes out clean.  Baking time is about
   25 minutes.
   
   HINT:  If you are in a hurry you can use Jiffy cornbread mix (8 1/2
   ounce size).  To the dry mix, add 1/2 cup evaporated milk, 1 egg and
   1 tablespoon melted butter in place of what is called for on the
   package.
   
   Bake at 400F for 20 minutes.  Bread should be golden brown and a
   tester plunged into its middle should come out clean.
   
   PER SERVING:  330 calories, 5 g protein, 35 g carbohydrate, 19 g fat
   (6 g saturated), 60 mg cholesterol, 439 mg sodium, 1 g fiber.
   
   Jacqueline Higuera McMahan, San Francisco Chronicle, 11/3/92.
   
   Posted by Stephen Ceideberg; November 4 1992.
  
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