Corn Bread #2

SERVES 6 This is another use of cornmeal that is terribly versatile. One New England lady told me that she does not remember a dinner in her childhood without corn bread. And for breakfast it was served broken up in a bowl, with milk and sugar or maple syrup. I love it just baked and on the table for dinner. Place all of the dry ingredients in a mixing bowl and mix up with an electric mixer. Add the liquids and mix until smooth. Place in a greased 8x12-inch pan, and bake in a hot oven (400?) for about 30 minutes. This same recipe can be used for cornmeal muffins or for corn sticks, baked in a heavy black iron mold. From <The Frugal Gourmet Cooks American>. Downloaded from Glens MM Recipe Archive, G Internet.