"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Quick corn bread Recipe

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This recipe for Quick corn bread, by , is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Overbaugh, Feltner
Added: Saturday, October 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup flour
1 cup yellow cornmeal
3 tablespoons sugar
11/2 teaspoon baking powder
1/2 teaspoon coarse grained salt
1 cup skim milk
1/4 cup canola or vegetable oil
1 large egg or 2 egg whites ,lightly beaten

Directions:
Directions:
Heat oven to 400 degrees.spray a 9 inch square baking pan with nonstick cooking spray(I use pam with flour).Combine flour,cornmeal,sugar,baking powder,and salt in large bowl.set aside.In a seperate smaller bowl ,whisk together milk,oil,egg or egg whites.Pour wet ingredients over dry and,using a fork ,stir just until combined.Do not overmix.Spread batter evenly into pan and bake 20 to 25 minutes or until toothpick inserted comes out clean.Cut into squares and serve immediately

Personal Notes:
Personal Notes:
you can add 1/2 cup sweet corn,minced jalepeno,or chopped herbs if you want.

 

 

 

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