Corn Bread (jewish Style) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 cup: All-Purpose Flour, sifted
1/2 cup: Corn Meal, yellow
3 t: Baking Powder,
1 cup: Milk,
1/2 t: Salt,
1 each: Egg, well beaten
1/2 cup: Sugar,
1 each: Tb Shortening, melted
Directions:
Mix and sift flour, baking powder, salt and sugar. Stir in corn meal.
Add milk to beaten egg and stir in first mixture. Add shortening and
blend. Turn into shallow, greased 8 inch pan. Bake in hot oven (400F)
about 20 minutes. Cut into 6 squares. Serve hot. From: The Complete
American-Jewish Cookbook By: Anne London and Bertha Kahn Bishov
Posted By: S. Lefkowitz
Submitted By SAM LEFKOWITZ On 10-14-94
Source from luhu.jp
Add milk to beaten egg and stir in first mixture. Add shortening and
blend. Turn into shallow, greased 8 inch pan. Bake in hot oven (400F)
about 20 minutes. Cut into 6 squares. Serve hot. From: The Complete
American-Jewish Cookbook By: Anne London and Bertha Kahn Bishov
Posted By: S. Lefkowitz
Submitted By SAM LEFKOWITZ On 10-14-94
Source from luhu.jp