COLONIAL CORN BREAD
2 cups sifted all-purpose flour
1 1/2 cups yellow cornmeal
2 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
2 eggs
2 cups milk
4 tbsp. bacon drippings or shortening
Preheat oven to 450 degrees F. Grease 2 (8x8x2-inch) baking pans
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add eggs and milk. Stir to make a smooth batter; stir in bacon drippings. Pour into prepared baking pans.
Bake in hot oven 450 degrees F for 25 minutes, or until crusty and golden brown. Cool slightly in pans on wire rack; serve warm.
Makes 16 servings
Source: Family Circle Illustrated Library of Cooking
2 cups sifted all-purpose flour
1 1/2 cups yellow cornmeal
2 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
2 eggs
2 cups milk
4 tbsp. bacon drippings or shortening
Preheat oven to 450 degrees F. Grease 2 (8x8x2-inch) baking pans
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add eggs and milk. Stir to make a smooth batter; stir in bacon drippings. Pour into prepared baking pans.
Bake in hot oven 450 degrees F for 25 minutes, or until crusty and golden brown. Cool slightly in pans on wire rack; serve warm.
Makes 16 servings
Source: Family Circle Illustrated Library of Cooking
MsgID: 3142520
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Bread and Breakfast Recipes (16)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Bread and Breakfast Recipes (16)
Board: Daily Recipe Swap at Recipelink.com
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