3/4 c Flour
1 1/2 c Cornmeal
4 ts Baking powder
1 ts Salt
2 Eggs; beaten
1 1/4 c Milk
1/4 c Salad oil
SERVES 6
This is another use of cornmeal that is terribly versatile. One New
England lady told me that she does not remember a dinner in her childhood
without corn bread. And for breakfast it was served broken up in a bowl,
with milk and sugar or maple syrup.
I love it just baked and on the table for dinner.
Place all of the dry ingredients in a mixing bowl and mix up with an
electric mixer. Add the liquids and mix until smooth.
Place in a greased 8×12-inch pan, and bake in a hot oven (400?) for about
30 minutes.
This same recipe can be used for cornmeal muffins or for corn sticks,
baked in a heavy black iron mold.
From The Frugal
Yields
6 Servings
