C ornbread

Virginia Leipper

1 egg

1 & 1/2 cups corn meal

1 teaspoon salt

1 & 1/2 cups buttermilk

1 teaspoon sugar

1/4 cup shortening

1/2 teaspoon soda

3 teaspoon baking powder

1/2 cup sifted flour

Beat the egg then beat in the buttermilk, soda, flour, cornmeal, sugar, baking powder, salt and shortening. Pour into buttered hot square pan, muffin cups, or corn stick pans. Bake just until set. Serve piping hot with butter. 450 degrees, 20 to 25 min. for bread. 12 pieces.

From: The Betty Crocker Cook Book

Cornbread II

Virginia Leipper

1 egg

1 & 1/4 cup corn meal

1 teaspoon salt

1 & 1/8 cup milk

2 Tablespoons sugar

3 Tablespoons soft shortening

1/4 cup sifted flour

3 teaspoons baking powder

Mix as above.

Source: Betty Crocker Cook Book

Southern Corn Bread

Virginia Leipper

2 eggs

1 teaspoon soda

1 teaspoon salt

2 cups buttermilk

2 cups corn meal

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