| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Quick | 1 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1/4 | c | Sugar |
| 4 | ts | Baking powder |
| 3/4 | ts | Salt |
| 1 | c | Yellow corn meal |
| 1 | Egg | |
| 1 | c | Milk |
| 1/4 | c | Melted shortening or cooking oil |
INSTRUCTIONS
Heat oven to 425F. Grease an 8-inch square baking pan or a 10-inch iron skillet. (I sprayed my baking pan heavily with Pam and then put it in the oven and preheated the pan in the oven.) Sift together flour, sugar, baking powder and salt (I just mixed them together with a fork); stir in corn meal. In a medium-size bowl beat egg with a fork just enough to blend yolk and white. Stir milk and shortening into egg. Add dry ingredients and stir to blend thoroughly, beat just until smooth. Pour into greased pan and bake about 25 minutes. VARIATIONS Buttermilk Corn Bread: use 3 tsp baking powder and add 1/4 tsp soda. Use buttermilk for milk. Corn Muffins: Heat oven to 400F. Grease muffin cups. Mix 1 recipe of corn bread batter and fill muffin cups 3/4 full. Bake 25 to 30 minutes. YIELD: 12 medium-sized muffins Corn Sticks: Heat oven to 425F. Grease corn stick pans and fill almost to the top with corn bread batter. Bake about 20 minutes. YIELD: 12 corn sticks Recipe by: Sandy Coate Posted to EAT-L Digest by Sean Coate <swcoate@PEGANET.COM> on Sep 11, 1997
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