Sunday, October 28, 2007

Heirloom Golden Cornbread

This is a very quick recipe to accompany soup.
Also tastes good with butter and syrup like Johnny cake

3/4 cup corn meal
1 cup flour
1/3 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1 egg, well beaten
2 tablespoons melted butter or shortening

Mix and sift dry ingredients; add milk, egg well beaten, and butter; bake in shallow buttered pan in hot oven (425°) twenty minutes. May substitute butter, chicken fat or beef drippings for shortening.

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