3/4 Cup Cornmeal 1 1/4 Cup Milk
1 Cup Flour 3 tsp. Baking Powder
1 tsp Salt 1/3 Cup White Sugar
1 Egg (beaten) 1/4 Cup Melted Shortening
  1. Mix cornmeal and milk and set aside.
  2. In large bowl mix flour, baking powder, salt and sugar.
  3. Stir egg and shortening into cornmeal and milk mixture.
  4. Add liquid to dry mixture and stir until blended ( will be slightly lumpy)
  5. Place mixture into greased 9 inch cake pan and cook at 400 degrees for 20 to 25 minutes ( until toothpick inserted in centre comes out clean)
Serving Options:
  • Great as substitute for bread with egg or soup dishes.
  • Split slices and serve with maple syrup for a great dessert.
  • Spread with honey or jam and butter for breakfast treat.
  • The recipe can be made in muffin cups but have found taste and texture more uniform if cook in a cake pan and unused portion keeps fresher longer than muffins. Cover pan with saran wrap and keep refrigerated.

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© Copywrite 2001 Linda Eckert