Corn bread (jewish style)

1 servings

Ingredients

Quantity Ingredient
1 cup All-Purpose Flour; sifted
3 teaspoons Baking Powder
½ teaspoon Salt
½ cup Sugar
½ cup Corn Meal; yellow
1 cup Milk
1 each Egg; well beaten
1 each Tb Shortening; melted

Directions

Mix and sift flour, baking powder, salt and sugar. Stir in corn meal.

Add milk to beaten egg and stir in first mixture. Add shortening and blend. Turn into shallow, greased 8 inch pan. Bake in hot oven (400F) about 20 minutes. Cut into 6 squares. Serve hot. From: The Complete American-Jewish Cookbook By: Anne London and Bertha Kahn Bishov Posted By: S. Lefkowitz

Submitted By SAM LEFKOWITZ On 10-14-94

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