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3/4 c Yellow Cornmeal 1/4 c Sugar
1 1/4 c Sifted Flour 2 Eggs, beaten
1 tb Baking Powder 1 c Heavy Cream
1/2 ts Salt
* Preheat oven to 425 F.
1. Sift or whisk the dry ingredients together. Add eggs and cream and
beat hard until smooth. Pour into a greased 9 x 9-inch pan. Bake
about 25 mins, until firm. This cornbread is tall and light.
From the section on the ROCKINGHAM COUNTY FAIR of Harrisonburg, VA.
Fair date: 3rd week in August, for 7 days, Sun to Sat.
Yields
1 servings
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