My favorite cornbread - norma cupp

Yield: 1 servings

Measure Ingredient
¾ cup Yellow Cornmeal
1¼ cup Sifted Flour
1 tablespoon Baking Powder
½ teaspoon Salt
¼ cup Sugar
2 \N Eggs, beaten
1 cup Heavy Cream

* Preheat oven to 425 F.

1. Sift or whisk the dry ingredients together. Add eggs and cream and beat hard until smooth. Pour into a greased 9 x 9-inch pan. Bake about 25 mins, until firm. This cornbread is tall and light.

From the section on the ROCKINGHAM COUNTY FAIR of Harrisonburg, VA.

Fair date: 3rd week in August, for 7 days, Sun to Sat.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking

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