Recipe - Improved Cornbread

2 Eggs
2 tablespoon Baking Powder
1 teaspoon Baking Soda
One half teaspoon Salt
2 tablespoon Honey
2 tablespoon Vegetable oil (lard or
crisco would have been
better)
1 cup Buttermilk
1 cup White flour
1 cup Cornmeal

Mix well while preheating greased pans or skillet at 400 for a few minutes.
Pour in batter and bake at 400 for 2025 minutes. Could be baked in
cornbread pan or muffin tins also. I don't really use buttermilk by the
way. It would go bad in the fridge because I bake so seldom. I use four tsp
of dried buttermilk and one cup of water. The real thing would be better I
presume. Medium bread pans filled half way will make two loafs.

Skillet method would be heat oil or lard while heating the pan, then add to
the batter before pouring into the skillet. Enjoy It!

I found that some recipes called for one egg, some all cornmeal flour
(which produces corn frisbees), some sugar instead of honey, and milk
instead of buttermilk. Confused? I was. This is my creation and I'm not
sure the salt is necessary. It will increase about 70% when baked. Origin.
Pete Porro 14 June, 1992

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini