29 September 2010

Recipe of the Week: Corn Bread

Albert wanted to make corn bread for our chili we had one night and I was so glad he did. It wasn't that low-fat stuff I make. This had shortening in it and we topped it with real butter after it came out of the oven. Albert said it was like eating a cookie and I have to agree. So good!

Golden Yellow Corn Bread
from the Indian Head Yellow Corn Meal bag

Ingredients:
  • 1 cup yellow corn meal
  • 1 cup sifted {gf} flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup soft shortening
  • 1 cup milk
  • 1 egg,  beaten
Directions:

Preheat oven to 425 degrees.  Combine corn meal, flour, sugar, baking powder and salt in bowl.  Cut in  shortening.  Mix egg and milk together and add to dry ingredients with a few swift strokes.  Bake in greased 9x9x2 inch pan for 20 to 25 minutes.

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