"Hunger is the best sauce in the world."--Cervantes

CORNBREAD Recipe

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This recipe for CORNBREAD, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Burgess
Added: Monday, July 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup vegetable shortening or oil
2 cups yellow cornmeal
2 cups all purpose flour
1/2 to 2/3 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups milk
2 eggs beaten

Directions:
Directions:
Heat oven to 450. Combine dry ingredients. Add milk and eggs. Mix until blended. Add melted shortening and mix well. Pour into 9 x 13 baking dish. Bake at 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Personal Notes:
Personal Notes:
This can be cut in half to eat with a single meal, like chili. This is the amount that is used for Thanksgiving Day or Christmas Day Cornbread Dressing. Granddad always took leftover cornbread, crumbled in a tall glass, and poured milk over the cornbread. He then ate all of it with a spoon.

 

 

 

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