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Corn Bread From Scratch

Serves: 6

   1 1/4 cups flour
   3/4 cup yellow cornmeal
   1/4 cup granulated sugar
   4 1/2 teaspoons baking powder
   1 teaspoon salt
   1 egg, slightly beaten
   1 cup milk
   1/3 cup butter melted ---or---- 1/3 cup vegetable oil

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Corn Bread from Scratch 2 to 3 hours

Grease the mold for corn bread with bacon drippings.

To Cook: In a medium bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. Turn the egg, milk, and melted butter or oil into the well and beat into the dry mixture until just moistened. Turn into a greased 2-quart mold, cover with a plate, and place on a trivet or rack in the bottom of the slow cooker. Cover the cooker, cook on high for 2 to 3 hours. Makes 6 servings.




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