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  Corn Bread From Scratch
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 267
Ingredients:

MMMMMDEIDREANNE PENRODFGGT98B

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
Instructions:
Corn Bread from Scratch 2 to 3 hours

Corn bread mix is so successful you really don't 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
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