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"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

Cornmeal Bread Recipe

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This recipe for Cornmeal Bread is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. yellow cornmeal
1 C. all purpose flour
1 T. baking powder
2 T. sugar
1/2 tsp. salt
1/8 tsp. ground red pepper
1 C. buttermilk
1/4 tsp. baking soda
2 large eggs
5 T. butter or margarine, melted
1 T. vegetable shortening
Directions:
Directions:
Heat oven to 400. Heat a 10" cast iron skillet in oven 10 minutes. Whisk together the cornmeal, flour, baking powder, sugar, salt and red pepper in large bowl. Combine buttermilk and baking soda in a 2 cup glass measure. Beat eggs and butter in small bowl until blended. Add wet ingredients to cornmeal mixture, stirring with rubber spatula until combined. Add shortening to hot skillet, return skillet to oven 1 minute, until shortening is melted. pour batter into hot skillet. . Bake 20 to 22 mins. until toothpick inserted in center comes out clean. Cool on wire rack 5 mins. Serve hot, warm or at room temperature. Cut into 8 wedges.
Personal Notes:
Personal Notes:
I don't know which recipe Mom liked best -- this is very similar to other one -- both were in her recipe collection and are probably equally good.

 

 

 

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