Corn Bread

Preparation info

  • 8 to 10

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • cups cornmeal
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 eggs
  • 2 cups milk
  • ¼ cup bacon drippings

    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 mixed.

    4. Spread in baking pans and bake for thirty minutes. Cool.