Corn bread from scratch

Yield: 6 Servings

Measure Ingredient
1¼ cup Flour
¾ cup Yellow Cornmeal
¼ cup Granulated Sugar
4½ teaspoon Baking Powder
1 teaspoon Salt
1 Egg; slightly beaten
1 cup Milk
⅓ cup Butter; melted --OR----
⅓ cup Vegetable Oil

DEIDRE-ANNE PENROD--FGGT98B

Corn Bread from Scratch 2 to 3 hours Corn bread mix is so successful you really don't need to make it from scratch, but it costs more than a hand-mixed version. I grease the mold for corn bread with bacon drippings.

To Cook: In a medium bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. Turn the egg, milk, and melted butter or oil into the well and beat into the dry mixture until just moistened. Turn into a greased 2-quart mold, cover with a plate, and place on a trivet or rack in the bottom of the slow cooker. Cover the cooker, cook on high for 2 to 3 hours. Makes 6 servings.

Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975

From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

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