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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Corn Bread Recipe

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This recipe for Corn Bread is from Diana C. Durham's Cookbook, 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:  
3/4 cup sifted all-purpose flour

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 to 2 tablespoons sugar

3/4 teaspoon salt

1 1/4 cups stone-ground cornmeal

1 egg

2 to 3 tablespoons melted butter or bacon drippings

1 cup milk
Directions:
Directions:
1. Bring all ingredients to room temperature.

2. Pre-heat oven to 425º F.

3. Grease the pan with butter, oil or bacon drippings. Place it in the oven until sizzling hot.

4. Sift together flour, baking powder, soda, sugar and salt. Add cornmeal.

5. In a separate bowl, beat the egg. Add in melted butter or bacon drippings, while continuing to beat, then adding milk.

6. Add dry mixture of ingredients to the wet mixture, combining all, with a few rapid strokes. Place the batter into the hot pan.

7. Bake for about 20 minutes, or until golden brown. Serve Immediately.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Recipe adapted from "The Joy of Cooking," by Irma S. Rombauer and Marion Rombauer Becker.

 

 

 

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