Title: Cornbread Batter
Categories: Bread
Yield: 4 Servings
| PHILLY.INQUIRER |
| 1 | c | CORNMEAL |
| 2 | tb | SUGAR |
| 1 | c | FLOUR |
| 2 | tb | BUTTER |
| 1 | tb | BAKING POWDER |
| 1 | c | MILK |
| 1 | ts | SALT |
| 2 | | MEDIUM EGGS,LIGHTLY BEATEN |
IN MIXING BOWL,STIR TOGETHER CORNMEAL,FLOUR,BAKING POWDER,SALT AND
SUGAR.ADD BUTTER AND BLEND WITH FINGERS TO CONSISTENCY OF COARSE MEAL.SLOW
BEAT IN THE MILK;THEN EGGS.CONTINUE TO BEAT ONE MINUTE LONGER,SCRAPPING TH
SIDES OF THE BOWL.USE BATTER AS DIRECTED IN ELIZABETH TAYLOR CHILI. OR USE
AS A REGULAR CORNBREAD BATTER BY BAKING IN AN EIGHT INCH SQUARE BAKING PAN
AT 375 DEGREES FOR 20 MINUTES OR UNTIL CORNBREAD IS GOLDEN AND YESTS DONE.
CUT INTO SQUARES AND SERVE.