World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Cajun and Creole   -   Pain De Mais (Cornbread)   adapted from Prudhomme Family Cookbook

  • 1 Cup Yellow Cornmeal -- sifted
  • 1/2 Cup All-Purpose Flour
  • 2 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 5 Tablespoons Vegetable Oil -- in all
  • 1/2 Cup Milk
  • 1/4 Cup Water
  • 1 Large Egg
Directions in a medium bowl, combine dry ingredients. stir well to break up lumps. add 2 tablespoons of oil, milk, water and egg. stir vigorously until just beaten about 30 seconds. do not overbeat. place remaining 3 tablespoons of oil, in a 6 inch cast iron skillet. preheat pan in 425 degree oven for 2 minutes. carefully remove hot skillet from oven and pour in cornbread batter. bake at 425 until done and golden brown about 18 minutes. then place under broiler for 2 minutes until top is dark golden brown. serve immediately.
Serves 8
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of