Recipe - Cornbread From Scratch

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 vegetable
oil

Date: Sat, 27 Apr 1996 19:32:17 +0000

From: "Wendy Lockman" wlockman@ra1.randomc.com
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

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