Recipe - A Different Cornbread

One fourth cup Vegetable oil
2 cup Cornmeal mix
1 One fourth cup Milk
1 Egg; beaten
1 One half teaspoon Fennel seed; cracked
1 One half teaspoon Pepper; cracked

Preheat oven to 450 degrees. Pour the shortening in a 10inch castiron
skillet. Place the skillet in the hot oven. Place the selfrising cornmeal
or mix in a bowl and whisk in the milk and egg. Add the fennel and pepper
and stir until thoroughly blended. Stir the hot shortening into the batter,
then pour the batter into the hot skillet. Bake 15 to 20 minutes, until
done. Serve piping hot with butter.
Yield: One 10inch round
Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN, 1996

Posted to MCRecipe Digest V1 #239

Date: Wed, 9 Oct 1996 15:19:37 0700 (PDT)

From: patH phannema@wizard.ucr.edu