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UNCLE JAKE'S CORNBREAD




Source of Recipe


Printer's Pie Cookbook


Recipe Introduction


Note: "For unknown reasons," remarks printer Jake Warner, "this simple recipe produces an endless variety of tastes and textures of cornbread, all good." A cook would add that cornbread varies enormously with the type and grind of meal. These two cakes are unusually thin and crisp.


List of Ingredients





2 cups stone-ground cornmeal

2 teaspoons baking powder

1 1/2 teaspoons salt

2 eggs

2 cups milk

1/4 cup oil

Grease 2 (10-inch) skillets. Place in 400-degree oven to heat.

Mix cornmeal, baking powder and salt in bowl. Make well in center. Add eggs, milk and oil. Stir, gradually drawing in cornmeal to make smooth batter.

Remove hot skillets from oven. Grease lightly again. Pour cornmeal into skillets and bake at 400 degrees until center is firm, 10 to 15 minutes. Brown breads under broiler. Serve warm. Makes 10 servings.



Recipe



Grease 2 (10-inch) skillets. Place in 400-degree oven to heat.

Mix cornmeal, baking powder and salt in bowl. Make well in center. Add eggs, milk and oil. Stir, gradually drawing in cornmeal to make smooth batter.

Remove hot skillets from oven. Grease lightly again. Pour cornmeal into skillets and bake at 400 degrees until center is firm, 10 to 15 minutes. Brown breads under broiler. Serve warm. Makes 10 servings.