This recipe for Sally Lunn Bread, by Tim Pool, is from The Stephen Family Cookbook 2005,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup Crisco 1/2 cup sugar 3 eggs 2 cups flour 4 tsp. baking powder 1/8 tsp. salt 1 cup milk
Cream Crisco and sugar; beat in eggs. Add flour, baking powder, salt, and milk. Pour into a greased 8" x 8" pan. Bake at 400 degrees for 20 minutes until brown. Serve like cornbread, with butter or honey-butter.
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