| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Kentucky | 1 | Servings | |
INGREDIENTS
| 1 | c | Bread flour, sifted |
| 2 1/2 | ts | Baking powder |
| 2 | ts | Sugar |
| 2 1/2 | c | Scraped sweet corn |
| 1 1/4 | ts | Salt |
| 1 | Egg, beaten | |
| 1/4 | c | Shortening, melted |
INSTRUCTIONS
I have a recipe for corn bread. It come from the Gold Cook Book which was published in 1947. 1. Add sugar, salt and baking powder to flour. 2. Sift over corn, mixing. 3. Stir in egg alternately with melted shortening. 4. Turn into a generously greased 8 x 8" pan. 5. Bake at 425 degrees for 30-35 min. Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] on Mar 28, 1997
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”