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CORN BREAD

Category:    Bread
Yield:1 servings
 
      1 c  Cornmeal, yellow                         *or:
      1 c  Cornmeal, white                     4 tb Sugar
      1 ts Salt                                1    Egg, well beaten
      1 c  Milk, skim                          1 c  Flour
      4 ts Baking powder                       2 tb Butter, melted
 
  Add the sugar and salt to the cornmeal. Beat the egg well and pour into the
  milk; stir this mixture into the meal, beating thoroughly. Sift the flour
  and baking powder into the meal, add the melted butter and beat hard. Pour
  the mixture into a greased pan and bake at 400-F until brown. To make a
  thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a
  soft loaf, spread batter thickly. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 

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