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1 c Bread flour, sifted
2 1/2 ts Baking powder
2 ts Sugar
2 1/2 c Scraped sweet corn
1 1/4 ts Salt
1 Egg, beaten
1/4 c Shortening, melted
I have a recipe for corn bread. It come from the Gold Cook Book which was
published in 1947.
1. Add sugar, salt and baking powder to flour.
2. Sift over corn, mixing.
3. Stir in egg alternately with melted shortening.
4. Turn into a generously greased 8 x 8″ pan.
5. Bake at 425 degrees for 30-35 min.
Yields
1 Servings
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