"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Bread Recipe

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This recipe for Corn Bread, by , is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Walters
Added: Wednesday, August 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-cup sifted flour
2-1/2 tsp. baking powder
1-beaten egg
1/4-cup corn oil
3/4-cup corn meal
1-tsp. salt
1-cup milk
1/3-cup karo light corn syrup

Directions:
Directions:
Sift flour, corn meal, baking powder and salt together into mixing bowl. Combine egg, milk, corn oil and karo syrup. Add to flour mixture, mixing until dry ingredients are moistened (batter will be lumpy). Pour into greased 8x8x2-inch baking pan. Bake in 425 degree pre-heated oven for 30-35min. Serve with karo dark corn syrup.

 

 

 

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