Appetizers,
Salads and Breads:
Old
Fashioned Southern Cornbread
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1
cup white cornmeal
1/2
cup flour
1-1/2
teaspoons salt
1
teaspoon sugar
1/2
cup milk
1/2
cup boiling water
3
tablespoons corn oil
1
egg
1-1/2
teaspoons baking powder
TO
PREPARE:
Combine
cornmeal, flour, salt, sugar and corn oil in mixing bowl. Use a cutting
motion with spoon so that oil will be well blended with other ingredients.
Stir in the boiling water. Mix well. Add cold milk. Stir
and let stand, if necessary, until batter has cooled to at least room temperature.
Mix in egg and then baking powder. Beat briskly. Pour (or "spoon"
if making sticks) into preheated greased pan and bake at 425 degrees until
well browned (approximately 20 minutes). This recipe will make the
correct amount of batter to fill an 11-stick iron cornbread pan or a 9-inch
square pan.
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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