"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

CORN BREAD Recipe

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This recipe for CORN BREAD, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Hall
Added: Wednesday, April 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup corn meal (I like mine courser, so I use 2 cups of meal)
1 cup flour
1 cup milk (if you use more meal, add more milk)
1 tsp. salt
2 tsp. baking powder (3 tsp. if you used more meal)
1 egg
3 Tbsp. cooking oil or melted shortening
1 Tbsp. sugar

(For Mexican corn bread add 1 can cream corn and small can green chilies)

Directions:
Directions:
Mix dry ingredients in a bowl. Add milk and egg, stir together. Add cooking oil or melted shortening and thoroughly mix. Pour into an 8 inch round cake pan and bake at 450 for 20-25 minutes. (I use my cast iron skillet or an oblong cake pan, and I usually cook it at 400 until it's golden brown on top)

 

 

 

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