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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