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| GOLDEN CORN BREAD | |
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1 c. Quaker yellow cornmeal 1 c. sifted enriched flour 1/4 c. sugar 1/2 tsp. salt 4 tsp. baking powder 1 egg 1 c. milk 1/4 c. shortening, soft Sift together dry ingredients into bowl. Add egg, milk and shortening. Beat with egg beater until smooth, about 1 minute. Do not overbeat. Bake in greased 8" square pan or greased muffin pans in hot oven, 425 degrees for 20 to 25 minutes. | |
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recipe reviews #35463
Doreen DeFeo=Gilroy (New Jersey) says:
Many thanks for having this recipe! It is the original recipe, from the Quaker corn meal container from YEARS ago, which I love and have misplaced. Also you can put the shortening in a cast iron skillet, melt it in the oven then pour it into the remaining ingredients and blend. I have never made this with an egg beater as the ingredients blend pretty well by themselves. Off to finish dinner!
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