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John MacArthur
Corn Bread #2
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CATEGORY
CUISINE
TAG
YIELD
Eggs, Dairy
American
Bread
6
Servings
INGREDIENTS
3/4
c
Flour
1 1/2
c
Cornmeal
4
ts
Baking powder
1
ts
Salt
2
Eggs; beaten
1 1/4
c
Milk
1/4
c
Salad oil
INSTRUCTIONS
SERVES 6
This is another use of cornmeal that is terribly versatile. One New
England lady told me that she does not remember a dinner in her childhood
without corn bread. And for breakfast it was served broken up in a bowl,
with milk and sugar or maple syrup.
I love it just baked and on the table for dinner.
Place all of the dry ingredients in a mixing bowl and mix up with an
electric mixer. Add the liquids and mix until smooth.
Place in a greased 8x12-inch pan, and bake in a hot oven (400°) for about
30 minutes.
This same recipe can be used for cornmeal muffins or for corn sticks,
baked in a heavy black iron mold.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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