Corn bread (jewish style)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-Purpose Flour; sifted |
| 3 | teaspoons | Baking Powder |
| ½ | teaspoon | Salt |
| ½ | cup | Sugar |
| ½ | cup | Corn Meal; yellow |
| 1 | cup | Milk |
| 1 | each | Egg; well beaten |
| 1 | each | Tb Shortening; melted |
Directions
Mix and sift flour, baking powder, salt and sugar. Stir in corn meal.
Add milk to beaten egg and stir in first mixture. Add shortening and blend. Turn into shallow, greased 8 inch pan. Bake in hot oven (400F) about 20 minutes. Cut into 6 squares. Serve hot. From: The Complete American-Jewish Cookbook By: Anne London and Bertha Kahn Bishov Posted By: S. Lefkowitz
Submitted By SAM LEFKOWITZ On 10-14-94