Autumn Harvest Cornbread

Course : Breads
Serves: 1
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Ingredients:

1 cup yellow corn meal
1 Teaspoon salt
2 Tablespoons melted shortening
1 cup milk
2 large eggs
1 1/2 Tablespoons honey
1 cup whole wheat flour
3 Teaspoons baking powder
 

Preparation / Directions:

Beat eggs in a large bowl and add milk and shortening. Mix dry ingredients in another large bowl, then add to egg mixture, stirring well until moist. Pour into greased square pan or cornstick pans and bake in 400¡ F. oven for nearly 25 minutes. Mighty good, pahdnahs. recipe contributed by Milner Grimsled I like to look at the "used book" section of almost any yard sale or second-hand store. I acquired one of my favorite cook books that way. Uncle John's Original Bread Book, by John Rahn BrauŽ (© 1961, 1965 by Galahad Books, New York City) is replete with recipes for any item that can be considered even remotely to be in the "bread" family. My favorite is BrauŽ's Golden Southern Corn Bread (pp.54-55).I have made this to eat with chili, soup, or just by itself with honey and butter. Mmmmmm! Even Anne, who hails from corn-bread country (Georgia) eats it with relish (figuratively, that

 

Nutritional Information:

792 Calories (kcal); 19g Total Fat; (20% calories from fat); 36g Protein; 129g Carbohydrate; 407mg Cholesterol; 3832mg Sodium


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