Corn Bread

Preparation info
  • 8 to 10

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • cups cornmeal
  • 2 cups all-purpose flour
  • 2 tablespoons</

Method

  1. Preheat oven to hot (450°F.).

  2. Grease two nine-inch-square pans.

  3. Sift the cornmeal, flour, sugar, salt and baking powder together into a mixing bowl. Stir in the lightly beaten eggs, the milk and bacon drippings until well mix