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This recipe for RICH CORN BREAD, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judith Beck


1 cup yellow cornmeal
1 cup unsifted flour
4 tsp baking powder
⅓ cup sugar
tsp salt
1 cup whipping cream
2 Tbsp water
1 beaten egg
cup cooking oil

Preheat oven to 400
Grease an 8 x 8 or 9 x 9 baking pan

Sift together cornmeal, flour, baking powder, sugar and salt.
Mix together cream, water, egg and oil.
Add the liquid ingredients to the dry ingredients all at once.
Stir only enough to mix.

Bake 25 minutes or until golden brown.




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