Corn Bread

Joye Hinton

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 cup cornmeal
  • 3/4 cup flour (or less)

ADD:

  • 1 cup milk
  • 1 egg
  • 1 tsp shortening, melted
  • 3 1/2 tsp, baking powder
  • 1 tsp salt

Bake in iron skillet at 425 degrees.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.