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Cornbread I


  • 1 cup yellow cornmeal
  • 1 cup flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1/3 cup shortening
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  • 2 eggs
  • 1 cup milk


Combine dry ingredients in bowl and mix well. Cut in shortening. Beat egg and milk together. Add to dry ingredients and stir until just blended. Pour into well buttered muffin pan or 9 inch baking pan. Bake at 400 degrees F for 25 minutes or until done. Note: 1/4 cup melted butter may be substituted for shortening. Add with eggs and milk.

By Robin from Washington, IA

Cornbread II


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup milk
  • 2 eggs
  • 1/4 cup shortening


In a mixing bowl, combine flour, cornmeal, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-inch square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done.

By Kathleen from Dothan, AL

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