Corn Bread Topping

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About


  • ¾ c. enriched cornmeal
  • ¼ c. sifted flour
  • ½ tsp. salt
  • tsp. baking powder
  • 1 egg
  • ½ c. milk
  • ¼ c. soft shortening
  • 1 tblsp. chopped parsley


  • Sift together dry ingredients. Add egg, milk and shortening. Beat with rotary beater until smooth, about 1 minute. Do not overbeat. Stir in parsley. Place hot filling in shallow 2 qt. baking dish; sprinkle with cheese. Spoon Topping around edge of dish. Bake in hot oven (425°F.) 15 to 18 minutes.