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Corn Bread Recipe

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This recipe for Corn Bread, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Fleck
Added: Tuesday, October 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup cornmeal
3/4 cup self-rising flour
1/2 tsp. baking powder
1 egg
1/2 cup evaporated milk
sugar to taste (about 1-2 Tbs.)
pinch of salt
1/4 cup olive or canola oil

Directions:
Directions:
Combine all ingredients except oil. Thin batter with more evaporated milk or water, if necessary. Put oil in cooking pan (skillet, square pan or muffin tin). Turn the oven to between 350-400°. Briefly heat pan and oil in the oven while it is preheating. DON’T LET THE OIL BURN. Take the pan from oven and pour the hot oil into cornbread batter. Mix well; pour the batter into the hot pan. Cook the cornbread until it’s done, which Hughes says is golden brown with the edges slightly more browned and starting to pull away from the sides of the pan.

Hughes claims that “the hotter the oven, the better the cornbread.”

Personal Notes:
Personal Notes:
I received this recipe from Ernest Hughes, Faces Restaurant owner.

 

 

 

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