Cornbread batter

Yield: 4 servings

Measure Ingredient
1 cup CORNMEAL
2 tablespoons SUGAR
1 cup FLOUR
2 tablespoons BUTTER
1 tablespoon BAKING POWDER
1 cup MILK
1 teaspoon SALT
2 MEDIUM EGGS,LIGHTLY BEATEN

PHILLY.INQUIRER

IN MIXING BOWL,STIR TOGETHER CORNMEAL,FLOUR,BAKING POWDER,SALT AND SUGAR.ADD BUTTER AND BLEND WITH FINGERS TO CONSISTENCY OF COARSE MEAL.SLOW BEAT IN THE MILK;THEN EGGS.CONTINUE TO BEAT ONE MINUTE LONGER,SCRAPPING TH SIDES OF THE BOWL.USE BATTER AS DIRECTED IN ELIZABETH TAYLOR CHILI. OR USE AS A REGULAR CORNBREAD BATTER BY BAKING IN AN EIGHT INCH SQUARE BAKING PAN AT 375 DEGREES FOR 20 MINUTES OR UNTIL CORNBREAD IS GOLDEN AND YESTS DONE. CUT INTO SQUARES AND SERVE.

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