Sunday, August 13, 2017

Louisiana Corn Bread

This was Grandma's favorite cornbread recipe, but I have no idea what makes it 'Louisiana'.   You can make it as thin or thick as you like by adjusting the amount you put into each baking pan.

One cup of cornmeal,
One and one-quarter cups of flour,
One teaspoon of salt,
Five level teaspoons of baking powder,
Two tablespoons of shortening,
Four tablespoons of syrup,
One egg,
One and one-half cups of milk.
Pre-Heat oven to 375 degrees.  In mixing bowl, combine all ingredients and beat hard to mix.  Then pour into well-greased square pans. Bake for thirty-five minutes at 375 degrees.

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