DEIDRE-ANNE PENROD–FGGT98B
1 1/4 c Flour
3/4 c Yellow Cornmeal
1/4 c Granulated Sugar
4 1/2 ts Baking Powder
1 ts Salt
1 Egg; slightly beaten
1 c Milk
1/3 c Butter; melted
—-OR—-
1/3 c Vegetable Oil
Date: Thu, 23 May 1996 00:20:36 -0400
From: BobbieB1@aol.com
Corn Bread from Scratch 2 to 3 hours
Corn bread mix is so successful you really don’t need to make it from
scratch, but it costs more than a hand-mixed version. I grease the mold for
corn bread with bacon drippings.
To Cook: In a medium bowl, sift together the flour, cornmeal, sugar, baking
powder, and salt. Make a well in the center. Turn the egg, milk, and melted
butter or oil into the well and beat into the dry mixture until just
moistened. Turn into a greased 2-quart mold, cover with a plate, and place
on a trivet or rack in the bottom of the slow cooker. Cover the cooker,
cook on high for 2 to 3 hours. Makes 6 servings.
Yields
6 Servings