I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Thursday, June 24, 2010

Corn Bread (Betty Crocker)


1 c yellow cornmeal (grind 2/3c popcorn or dent corn)
1 c white flour (1/3 c white wheat)
¼ c sugar
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 c milk (or 1/3 c dry milk & 1 c water)
¼ c shortening
¼ c applesauce
1 egg

Heat oven to 400°. Grease bottom only if 8x8 square pan. Blend all ingredients about 20 seconds. Beat vigorously 1 min. Pour into pan. Bake 20 min. Cover with aluminum foil and bake 5 more minutes or until light golden brown.

Variation: Corn Muffins: Fill 12 greased medium muffin cups (2¾” in diameter) 2/3 full. Bake 15 min. 12 muffins

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