"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Linda's Cornbread Recipe

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This recipe for Linda's Cornbread, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Richards
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 c yellow corn meal
2 c flour
1 T baking powder
1 T oil
3/4 t salt
2 beaten eggs
1 1/2 c milk

Directions:
Directions:
Preheat oven to 450. Sift corn meal, flour, baking powder and salt together. Mix sugar with eggs; stir in dry ingredients. Add oil and milk and beat quickly until lumps disappear. Pour into greased 13 x 9 pan. Bake for 15 minutes, or until golden brown.

Personal Notes:
Personal Notes:
This is my mother-in-law's recipe and I love it. One of our favorite fast dinners is this corn bread topped with a homemade canned tuna gravy and shredded cheese, with frozen peas on the side. You can make the gravy while the corn bread is baking.

 

 

 

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