Name: Corn Bread #2
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

Let’s confess our sins to one another and pray for one another. No one grows in isolation. We grow in safe community. Sadly, such an experience is rare in our churches. It should be common among us gospel people. It should be our lifestyle. We should be obvious, even scandalous, as friends of sinners. But so often, someone must break the ice. I see no revival in our future without a new culture of confession. Personally, I have found a good way to measure my own honesty is the level of my embarrassment. If I’m not embarrassed by my confession, I’m still holding out. But it is freeing to come clean with a brother or sister and receive the ministry of prayer (James 5:16).

Ray Ortlund

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&deg;) 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.

A Message from our Provider:

“God promises a safe landing, not a calm passage.”