Breads |
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Aunt Evelyn's Corn Bread - 1996
Recipe courtesy of Karen Denise Brooks
INGREDIENTS
PREPARATION
Combine all ingredients in a bowl and mix well. Add the buttermilk to make the right consistency. Pour into a greased 9x13 pan and bake at 425 degrees for 25 to 30 minutes.
Use this for the Stone Family Chicken Dressing from Aunt Tincy and Aunt Evelyn.
- 2 cups corn meal
- 1 cup flour
- 2 teaspoons salt
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 egg
- 2 cups buttermilk
PREPARATION
Combine all ingredients in a bowl and mix well. Add the buttermilk to make the right consistency. Pour into a greased 9x13 pan and bake at 425 degrees for 25 to 30 minutes.
Use this for the Stone Family Chicken Dressing from Aunt Tincy and Aunt Evelyn.