Corn bread #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Flour |
| 1½ | cup | Cornmeal |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 2 | Eggs; beaten | |
| 1¼ | cup | Milk |
| ¼ | cup | Salad oil |
Directions
SERVES 6
This is another use of cornmeal that is terribly versatile. One New England lady told me that she does not remember a dinner in her childhood without corn bread. And for breakfast it was served broken up in a bowl, with milk and sugar or maple syrup.
I love it just baked and on the table for dinner.
Place all of the dry ingredients in a mixing bowl and mix up with an electric mixer. Add the liquids and mix until smooth.
Place in a greased 8x12-inch pan, and bake in a hot oven (400ø) for about 30 minutes.
This same recipe can be used for cornmeal muffins or for corn sticks, baked in a heavy black iron mold.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .