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.

Leave a comment