cornbread

sift:
3/4 cup cornmeal
1 cup flour
1/3 cup sugar (I always use less here)
3 teapsoons baking powder
dash salt

mix in:
1 cup milk
1 egg, well beaten
2 tablespoons melted margarine or butter

Spoon into shallow “buttered” (greased with Crisco or sprayed with a no-stick cooking spray) 8″ square pan (or similar size – can be any shape).

Bake at 425° F for about 20 minutes.

Recipe courtesy of Matt’s mom, Margie Mead and The Fannie Farmer Cookbook.

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