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Country Cornbread Recipe

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This recipe for Country Cornbread, by , is from The Hill Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Hill
Added: Tuesday, December 16, 2008


Single Recipe:
1 1/2 c. cornmeal (white)
3/4 c. all purpose flour
1 tsp. salt
2 1/2 tsp baking powder
2 eggs, beaten
1 1/2 c milk
6 tbsp shortening
2 tbsp sugar

3 c. cornmeal
1 1/4 c. flour
2 tsp salt
5 tsp baking powder
4 eggs
3 c milk
12 tbsp shortening
4 tbsp sugar

Combine cornmeal, flour, salt & baking powder. Combine beaten eggs and milk and stir into cornmeal mixture. Mix well. Put shortening into a 10-inch skillet or 13 x 9 pan & place in heated 400 oven until very hot. Coat sides of pan and pour shortening into cornbread mixture. Spoon mixture into hot skillet/pan and bake for 20 minutes or until golden brown.

Personal Notes:
Personal Notes:
After bread has cooled, crumble and add 1 cup diced celery and 1 cup diced onions. (I saute onions with 2 tbsp of butter). Add 1/4 to 1/2 tsp sage, salt and pepper to taste, 2 eggs and enough chicken broth to be moist. Bake in 375 oven for approximately 30 - 40 minutes.




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