"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Corn Bread Recipe

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This recipe for Corn Bread, by , is from Aunts, Aprons, Appetites and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda Roe
Added: Wednesday, July 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1&1/2 c. cornmeal
1/4 c. flour
1 tsp. salt
1 T. baking powder
pinch soda
1 T. sugar
1&1/2 c. buttermilk
1 egg

Directions:
Directions:
Mix all together. Put 3 T. shortening into a skillet or baking pan to heat. When melted (or hot), add to mixture. Pour all into skillet or baking dish and bake at 400 until done -- 30 minutes or more.

Personal Notes:
Personal Notes:
We like this made in at least a 9x13 pan, which makes the bread thin and crispy. Others like thicker bread.

 

 

 

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