| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Crockpot, Breads | 6 | Servings | |
INGREDIENTS
| 1 1/4 | c | Flour |
| 3/4 | c | Yellow Cornmeal |
| 1/4 | c | Granulated Sugar |
| 4 1/2 | ts | Baking Powder |
| 1 | ts | Salt |
| 1 | Egg; slightly beaten | |
| 1 | c | Milk |
| 1/3 | c | Butter; melted –OR—- |
| 1/3 | c | Vegetable Oil |
INSTRUCTIONS
DEIDRE-ANNE PENROD--FGGT98B Date: Thu, 23 May 1996 00:20:36 -0400 From: BobbieB1@aol.com Corn Bread from Scratch 2 to 3 hours Corn bread mix is so successful you really don't need to make it from scratch, but it costs more than a hand-mixed version. I grease the mold for corn bread with bacon drippings. To Cook: In a medium bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. Turn the egg, milk, and melted butter or oil into the well and beat into the dry mixture until just moistened. Turn into a greased 2-quart mold, cover with a plate, and place on a trivet or rack in the bottom of the slow cooker. Cover the cooker, cook on high for 2 to 3 hours. Makes 6 servings. Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie From: wlockman@ra1.Randomc.Com (Wendy Ldate: 96-04-28 03:22:24 Edt Posted to MealMaster Recipes List, Digest #143
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