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LOCATION: Recipes >> Breads Quick >> Cornbread 23

Print this Recipe    Cornbread 23

Cornbread

1 1/2 cups yellow cornmeal
1 cup flour
1/3 cup sugar
1 tsp salt
1 tbs baking powder
2 eggs
6 tbs melted and cooled butter
8 tbs melted and cooled shortening
1 1/2 cups milk

Preheat oven to 400F. Sift the cornmeal, flour, sugar, salt and
baking powder. Beat the eggs lightly, add the melted butter and
shortening and stir in the milk. Pour into the bowl of dry ingredients
and beat together for about a minute, or until smooth. Don't
overbeat.

Lightly butter an 8x12 inch shallow baking dish and pour in the
batter. Bake in the centre of the oven for about 30 minutes, or
until the bread comes slightly away from the edge of the pan and
is golden brown.

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