Corn Bread

Title:
Corn Bread

Yield:
1 Servings

Categories:
Penndutch,
Bread




Ingredients:





     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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini