Side Pannel
Corn Bread #2
Ingredients List
- 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
Directions
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 (400ø) for about
30 minutes.
This same recipe can be used for cornmeal muffins or for corn sticks,
baked in a heavy black iron mold.
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 (400ø) for about
30 minutes.
This same recipe can be used for cornmeal muffins or for corn sticks,
baked in a heavy black iron mold.
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