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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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recipe from a 1972 church cook book, dense, moist, slightly sweet and delcious . This does not have a lot of fat so freeze leftovers if not eatn or half recipe for smaller pan Ingredients:
2 cups yellow cornmeal |
2 cups flour |
1 cup sugar |
3/4 tsp salt |
7 tsp baking powder ( correct ) |
2 cups milk ( not buttermilk ) |
3 large eggs, fork beaten |
2 tbs melted butter |
Directions:
1. Mix and sift dry ingredients
2. Add eggs, milk and melted butter,
3. Stir to mositen but do not over beat
4. Place in a 9 x 13 pan and bake 425 F until tops springs back when lightly pressed with a finger and when toothpick in center comes out clean
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