Corn Bread from Phillis Pellman Good
“Mother made a shortcake—not a yeast bread—with cornmeal. We ate it hot and always with canned sour cherries for our snack meal or Saturday dinnertime.”
Ingrediënten
- ¾ cup roasted yellow cornmeal
- 1 cup flour
- ¼ cup sugar
- ¾ tsp. salt
- 3½ tsp. baking powder
- 1 cup milk
- 1 egg beaten
- ¼ cup vegetable oil or lard melted
Instructies
- Stir together dry ingredients.
- Mix liquid ingredients together.
- Make a well in the dry ingredients, then add liquid all at once.
- Beat thoroughly.
- Pour into greased 8” square cake pan.
- Bake at 400° for 25–30 minutes.
- Serve warm.
Notes / Tips / Wine Advice:
Makes 1 8-inch pan
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