| Unleavened
Corn Bread |
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Ingredients:
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1 C. corn meal
1/4 C. butter
1 tsp. sugar
1/2 tsp. salt
1 C. water
1 1/2 C. sifted flour |
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Directions:
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| Combine ingredients except flour in heavy saucepan. Place over high
heat and stir until all liquid is absorbed and mixture leaves sides of
pan. Remove from heat and add 1 1/2 cups sifted flour and knead on a
board. Roll to 1/8 inch thick. Cut into squares. Place on lightly
greased cookie sheet. Bake at 350° to 375° for 15 minutes or until edges
are light brown and bread is crisp. (Florence Haas) |
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| c = C = Cup |
pkg = package |
lb = pound |
qt = quart |
lg = large |
tsp = teaspoon |
oz = ounce |
Tbsp = tablespoon |
med = medium |
min = minutes |
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