Wholemeal Corn Bread
|Wholemeal self raising flour||2 1⁄3 Cup (37.33 tbs)|
|Baking powder||1 Teaspoon|
|Canned creamed corn||440 Gram (1 Can)|
Sift flour and baking powder into bowl, return husks from sifter to bowl, rub in butter.
Add egg and corn; mix well.
With floured hands, roll mixture into 12 rounds and place close together in a greased deep 23cm round cake tin.
Brush with milk, sprinkle with cornmeal.
Bake in moderately hot oven 45 minutes.
Serve warm with butter.