This recipe for Corn Bread, by Arene Wagner, is from Cooking from the Hart,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. yellow corn meal 1 c. flour 2 tbsp. sugar 1 tbsp. baking powder 1 tsp. salt 1/3 c. soft shortening 1 egg 1 c. milk
Combine dry ingredients in bowl and mix well. Cut in shortening until well blended. Beat egg and milk together. Mix with dry ingredient until just blended. Pour into well-buttered 8 inch square pan. Bake in hot oven (400º) for 25 minutes or until done. Serve with warm butter or cover with creamed chicken.
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