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