Corn bread #2

Yield: 6 Servings

Measure Ingredient
¾ cup Flour
1½ cup Cornmeal
4 teaspoons Baking powder
1 teaspoon Salt
2 Eggs; beaten
1¼ cup Milk
¼ cup Salad oil

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, .

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