Sour Milk Corn Bread
A basic yet tasty corn bread is easy to make, and it goes well with any kind of chili, stew or roast.
Yield
8 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornmeal
|
|
| ¼ | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
sour milk
|
|
| 2 | tablespoons |
lard
melted, or bacon grease |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornmeal
|
|
| 1.3 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 473 | ml |
sour milk
|
|
| 3E+1 | ml |
lard
melted, or bacon grease |
*
|
Directions
Sift together dry ingredients.
Add eggs to milk and stir into dry ingredients.
Add melted fat. Pour into greased pan 8 inch square.
Bake at 425 degrees F. for 20 to 30 min.
