-PHILLY.INQUIRER-
1 c CORNMEAL 1 tb BAKING POWDER
2 tb SUGAR 1 c MILK
1 c FLOUR 1 ts SALT
2 tb BUTTER 2 MEDIUM EGGS,LIGHTLY BEATEN
IN MIXING BOWL,STIR TOGETHER CORNMEAL,FLOUR,BAKING POWDER,SALT AND
SUGAR.ADD BUTTER AND BLEND WITH FINGERS TO CONSISTENCY OF COARSE
MEAL.SLOW BEAT IN THE MILK;THEN EGGS.CONTINUE TO BEAT ONE MINUTE
LONGER,SCRAPPING TH SIDES OF THE BOWL.USE BATTER AS DIRECTED IN
ELIZABETH TAYLOR CHILI. OR USE AS A REGULAR CORNBREAD BATTER BY
BAKING IN AN EIGHT INCH SQUARE BAKING PAN AT 375 DEGREES FOR 20
MINUTES OR UNTIL CORNBREAD IS GOLDEN AND YESTS DONE. CUT INTO SQUARES
AND SERVE.
Yields
4 servings
