Title: Cornbread From Scratch
Categories: Bread
Yield: 6 Servings

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 vegetable
-oil

Date: Sat, 27 Apr 1996 19:32:17 +0000

From: "Wendy Lockman"
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.

Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975. From the Recipe Files of: Deidre-Anne Penrod, FGGT98B
on Prodigy, J.PENROD3 on GEnie

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #119

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.