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| Country Cornbread | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: N/A Difficulty: easy Serving Size: 12 cups |
Quick Baking Mix: 9 cups all-purpose flour 1/3 cup baking powder 1/4 cup sugar 3 teaspoons salt 1 teaspoon cream of tartar 2 cups butter-flavored shortening Country Corn Bread 1 1/2 cups Quick Baking Mix -- (recipe above) 3/4 cup cornmeal 2 tablespoons sugar 1/2 teaspoon salt 1 egg 1 cup milk |
| Instructions: | |
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Quick Baking Mix Quick Cooking - Sept/Oct 2002 9 cups all-purpose flour 1/3 cup baking powder 1/4 cup sugar 3 teaspoons salt 1 teaspoon cream of tartar 2 cups butter-flavored shortening In a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to 6 months. Yield: 12 cups. NOTES : "A fast-to-fix bread is one of the best ways to dress up a meal any time of day," writes Alice Wrisley of Mohawk, New York. With this versatile mix, you can make all of the items on this page. It's a great helper in the kitchen." Country Corn Bread 1 1/2 cups Quick Baking Mix -- (recipe above) 3/4 cup cornmeal 2 tablespoons sugar 1/2 teaspoon salt 1 egg 1 cup milk In a bowl, combine the mix, cornmeal, sugar and salt. Beat egg and milk; stir into dry ingredients just until moistened. Pour into a greased 8" square baking pan. Bake at 400°F for 20-22 minutes or until a toothpick inserted near the center comes out clean (corn bread will not brown). Cool for 10 minutes on a wire rack before cutting. | |
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