Corn Bread From Scratch
1 1/4 C All-purpose flour
3/4 C Yellow cornmeal
1/4 C Granulated sugar
4 1/2 tsp Baking powder
1 ts Salt
1 Egg; slightly beaten
1 C Milk
1/3 C Butter; melted or
1/3 C Vegetable oil
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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