Yield: 1 servings
|¾ cup||Yellow Cornmeal|
|1¼ cup||Sifted Flour|
|1 tablespoon||Baking Powder|
|2 \N||Eggs, beaten|
|1 cup||Heavy Cream|
* Preheat oven to 425 F.
1. Sift or whisk the dry ingredients together. Add eggs and cream and beat hard until smooth. Pour into a greased 9 x 9-inch pan. Bake about 25 mins, until firm. This cornbread is tall and light.
From the section on the ROCKINGHAM COUNTY FAIR of Harrisonburg, VA.
Fair date: 3rd week in August, for 7 days, Sun to Sat.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking