Corn Bread From Scratch Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
DEIDRE-ANNE PENROD--FGGT98B
1 1/4 cup: Flour,
3/4 cup: Yellow Cornmeal,
1/4 cup: Granulated Sugar,
4 1/2 tsp: Baking Powder,
1 tsp: Salt,
1: Egg, slightly beaten
1 cup: Milk,
1/3 cup: Butter, melted ---OR----
1/3 cup: Vegetable Oil,
Directions:
Corn Bread from Scratch 2 to 3 hours
Corn bread mix is so successful you really dont need to make it from
scratch, but it costs more than a hand-mixed version. I grease the
mold for corn bread with bacon drippings.
To Cook: In a medium bowl, sift together the flour, cornmeal, sugar,
baking powder, and salt. Make a well in the center. Turn the egg,
milk, and melted butter or oil into the well and beat into the dry
mixture until just moistened. Turn into a greased 2-quart mold, cover
with a plate, and place on a trivet or rack in the bottom of the slow
cooker. Cover the cooker, cook on high for 2 to 3 hours. Makes 6
servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau,
Grosset & Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Source from luhu.jp
Corn bread mix is so successful you really dont need to make it from
scratch, but it costs more than a hand-mixed version. I grease the
mold for corn bread with bacon drippings.
To Cook: In a medium bowl, sift together the flour, cornmeal, sugar,
baking powder, and salt. Make a well in the center. Turn the egg,
milk, and melted butter or oil into the well and beat into the dry
mixture until just moistened. Turn into a greased 2-quart mold, cover
with a plate, and place on a trivet or rack in the bottom of the slow
cooker. Cover the cooker, cook on high for 2 to 3 hours. Makes 6
servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau,
Grosset & Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Source from luhu.jp