Name: Corn Bread
Ingredients: 1 c Flour; white; 3/4 c Corn meal; 4 tb Sugar; 3 ts Baking powder; 1/2 ts Salt; 1 Egg; 1 c Milk; 3 tb Butter; melted

These first-century Jews – thousands and thousands of them – suddenly changed their normal day of worship from Saturday to Sunday. Sociologists tell us that the most ancient parts of a culture are found in its religious rites. They are the most conservative elements of a culture, the least likely and slowest to change. What then can account for this sudden change around the Mediterranean, among thousands of first-century Jews, from worshiping on Saturday to worshiping on Sunday?

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Bread, Osg	1	Servings

INGREDIENTS

1	c	Flour; white
3/4	c	Corn meal
4	tb	Sugar
3	ts	Baking powder
1/2	ts	Salt
1		Egg
1	c	Milk
3	tb	Butter; melted

INSTRUCTIONS

Mix flour, corn meal, sugar, baking powder and salt together in a
bowl. Pour egg and milk mixture in bowl, beat until well mixed, add
melted butter, beat again and pour into well greased pan.
Note: Not time or temperature given. Assume a moderate 350 - 400 F
oven and bake until edges just brown. Corn bread is wonderful baked in
a cast iron skillet!
Source: Unknown
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip

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