| 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.
A Message from our Provider:
“God promises a safe landing, not a calm passage.”