Recipe - Corn Bread From Scratch

DEIDREANNE PENRODFGGT98B
1 One fourth cup Flour
Three fourths cup Yellow Cornmeal
One fourth cup Granulated Sugar
4 One half teaspoon Baking Powder
1 teaspoon Salt
1 Egg; slightly beaten
1 cup Milk
1/3 cup Butter; melted
OR
1/3 cup Vegetable Oil

Date: Thu, 23 May 1996 00:20:36 0400

From: BobbieB1@aol.com

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 handmixed 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 2quart 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: DeidreAnne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie From: wlockman@ra1.Randomc.Com (Wendy Ldate: 960428
03:22:24 Edt

Posted to MealMaster Recipes List, Digest #143