Name: Cornbread
Ingredients: 1 c White flour; 1 c Corn flour or fine cornmeal; 2 tb Sugar; 2 1/2 ts Baking powder; 1/2 ts Salt; 2 Eggs; 1 c Milk; 2 tb Melted butter

To exhort sinners to be saved by “Accepting Christ as their Saviour” without pressing upon them the imperative necessity of repentance is dishonest, and is to falsify God’s terms of salvation, for “Except ye repent ye shall all likewise perish” (Luke 17:3) is the Divine dictum. The sinner must either repent or perish, there is no other alternative. And since “All have sinned” (Rom. 3:23) all therefore need to “repent and believe the Gospel” (Mark 1:15) else they will be “punished with everlasting destruction” (2Thess. 1:9). To delay repentance then is most perilous.

I.C. Herendeen

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Breads	6	Servings

INGREDIENTS

1	c	White flour
1	c	Corn flour or fine cornmeal
2	tb	Sugar
2 1/2	ts	Baking powder
1/2	ts	Salt
2		Eggs
1	c	Milk
2	tb	Melted butter

INSTRUCTIONS

This batter can also be baked in muffin cups as well as in a loaf pan.
Either way, it's good.
PREHEAT OVEN TO 400F. Combine the white flour, corn flour or cornmeal,
sugar, baking powder and salt. In a separate bowl, beat the eggs; then stir
in the milk and the butter. Pour the wet ingredients into the dry ones and
stir just enough to combine, in about 15-or-16 strokes. Overmixing causes
the cornbread to be tough. Pour into a buttered baking pan and bake until
the cornbread is firm and a toothpick comes out clean, about 30 minutes.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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