"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Moist, Delicious Cornbread Recipe

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This recipe for Moist, Delicious Cornbread, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Hatfield
Added: Sunday, November 23, 2008


1 1/2 cups of all-purpose flour
1 cup cornmeal
1/2 cup sugar
1 Tbsp. baking powder
3/4 tsp. salt
1/2 c butter ( 1 stick), melted
2 large eggs
3/4 c milk
2 Tbsp honey
2 Tbsp maple syrup

1. Preheat oven to 375. Grease and flour a deep dish pottery pie plate.
2. In large bowl, mix flour, cornmeal, sugar, baking powder, and salt. Stir in butter until well blended. In small bowl, whisk eggs, milk, honey and maple syrup until mixed Stir egg mixture into flour mixture just until combined ( batter will be lumpy).
3. Spoon batter into the pie plate. Bake for about 25 minutes or until toothpick inserted in the center comes out clean. Service hot right from the dish.
You can also bake in a muffin tin. Bake for 20-22 minutes. Cool slightly and remove from muffin tin
Makes 12 muffins.

Personal Notes:
Personal Notes:
Easy and delicious.




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