"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Corn Bread, by Sharon Jones Bamford, is from Family Affair Too! ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Sharon Jones Bamford Added: Sunday, September 2, 2007
1 c Flour 1 t Salt 4 t Baking Powder 2 T Sugar 1 c Yellow Corn Meal 1 Egg, Beaten 1 c Milk 1/4 c Shortening or Oil
Sift flour, salt, baking powder and sugar. Mix with cornmeal. Combine egg, milk and shortening (or oil). Stir until moistened. Pour into greased 9-inch square pan. Bake at 425° for approximately 25 minutes.
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