| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Bread | 6 | Servings | |
INGREDIENTS
| 1 1/4 | c | Flour |
| 3/4 | c | Yellow cornmeal |
| 1/4 | c | Granulated sugar |
| 4 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | Egg; slightly beaten | |
| 1 | c | Milk |
| 1/3 | c | Butter; melted or vegetable oil |
INSTRUCTIONS
Date: Sat, 27 Apr 1996 19:32:17 +0000 From: "Wendy Lockman" <[email protected]> Corn bread mix is so successful you really don't need to make it from scratch, but it costs more than a hand-mixed version. I grease the mold for corn bread with bacon drippings. To Cook: In a medium bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. Turn the egg, milk, and melted butter or oil into the well and beat into the dry mixture until just moistened. Turn into a greased 2-quart mold, cover with a plate, and place on a trivet or rack in the bottom of the slow cooker. Cover the cooker, cook on high for 2 to 3 hours. Makes 6 servings. Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975. From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie [email protected] MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #119 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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