"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

CORN BREAD Recipe

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This recipe for CORN BREAD, by , is from The Todd Family Cookbook Project, 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!

Contributor:  
Contributor:  
Ro Todd

Category:
Category:

Ingredients:  
Ingredients:  
1 CUP SIFTED FLOUR
CUP YELLOW CORNMEAL
2 TBSP. SUGAR
3 TSP. BAKING POWDER
1 TSP. SALT
1 EGG
2/3 CUP MILK
1/3 CUP OIL

Directions:
Directions:
425 9X9" PAN

SIFT FLOUR, THEN MEASURE. ADD CORNMEAL, SUGAR, BAKING POWDER AND SALT TO FLOUR AND STIR IN WITH WHISK JUST UNTIL BLENDED. SET ASIDE.
IN SMALL BOWL, BEAT EGG WELL WITH FORK. STIR IN MILK AND OIL. POUR EGG AND MILK MIXTURE INTO FLOUR. GENTLY STIR WITH WHISK UNTIL FLOUR IS MOISTENED. QUICKLY POUR BATTER INTO GREASED PAN. SPREAD EVENLY WITH RUBBER SCRAPER. BAKE FOR 35 TO 30 MINUTES OR UNTIL TOOTHPICK ENTERED IN CENTER COMES OUT CLEAN. CUT INTO SQUARES AND SERVE HOT.

Number Of Servings:
Number Of Servings:
9

 

 

 

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