{"id":1191,"date":"2014-05-19T16:52:25","date_gmt":"2014-05-19T16:52:25","guid":{"rendered":"http:\/\/sweetgeodes.com\/senft\/?page_id=1191"},"modified":"2014-05-19T16:52:25","modified_gmt":"2014-05-19T16:52:25","slug":"corn-bread","status":"publish","type":"page","link":"http:\/\/sweetgeodes.com\/senft\/corn-bread\/","title":{"rendered":"CORN BREAD"},"content":{"rendered":"

Ingredients:<\/span><\/strong><\/span><\/p>\n

1 cup flour<\/span>
\n t tsp. salt<\/span>
\n 2 Tbs. sugar<\/span>
\n 3 tsp. baking powder<\/span>
\n 3\/4 cup yellow cornmeal **<\/strong><\/span>
\n 2 well beaten eggs<\/span>
\n 1 cup milk<\/span>
\n 1\/4 cup melted shortening<\/span><\/p>\n

Sift flour, salt, baking powder and sugar.<\/span>
\n Mix with the cornmeal.<\/span>
\n Combine the remaining ingredients and mix with the dry ingredients.<\/span>
\n Stir until just moistened.<\/span><\/p>\n

Bake in a greased 9 inch square pan in a moderately hot oven. 400 degrees for 20 minutes.<\/span><\/p>\n

**Fresh cornmeal<\/strong>. Few of us are ready to grind our own corn into meal but there is a point to be made to buy from a supplier that has the freshest supply possible.<\/span><\/p>\n

This corn batter could also be fried.<\/strong> The pan should be schitzel hot and well greased. Lard is best, even if not healthy. This greased and hot cast iron skillet would be placed in the oven while the batter is being mixed. The result should be a golden brown, crunchier crust that is so much better than the baked pan method. IMO!<\/span><\/p>\n

“The glory of life is to love – not be loved”<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 1 cup flour t tsp. salt 2 Tbs. sugar 3 tsp. baking powder 3\/4 cup yellow cornmeal ** 2 well beaten eggs 1 cup milk 1\/4 cup melted shortening Sift flour, salt, baking powder and sugar. 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