Method:Baking

1. Formula

1. 3/4 cup all-purpose flour
2. 2 1/2 teaspoons baking powder
3. 5 tablespoons sugar
4. 1 teaspoon salt
5. 1 1/4 cups yellow cornmeal
6. 1/4 cup instant nonfat dry milk
7. 1 large egg
8. 3 tablespoons unsalted butter, melted
9. Vegetable oil, for skillet

2. Nutrition Information

• Calories: 228 kcal
• Carbohydrates: 35 g
• Dietary Fiber: 1 g
• Fat: 7 g
• Protein: 5 g
• Sugars: 10 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.
2. In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.
3. Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.

4. Remark