| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
|
|
Butter; size of an egg, melted |
| 1 1/2 |
ts |
Soda; dissolved in: |
| 1 1/2 |
c |
Sour milk |
| 1 |
c |
Corn meal |
| 1 |
c |
Flour |
INSTRUCTIONS
From: Naomi lacy <nlacy@unlinfo.unl.edu>
Date: 28 Mar 1994 07:18:13 -0500
Fawn Fitter requested a recipe for cornbread without buttermilk that was
moist. This is one of my favorites and uses sour milk instead of
buttermilk.
Source: Mrs. Eldon Brandt in "The Quilted Cuisine of Clear Lake: 1884-
1984" page 23
Mix ingredients in the order listed, pour in pan, sprinkle with sugar and
bake in 350 degree oven for about 25 minutes.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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