Recipe for CORN BREAD - Martinsville Bulletin

CORN BREAD
Breads
Contributed by:
Ingredients: 1 cup corn mealÂ 3 teaspoons baking powderÂ 1 cup flourÂ 11â�„4 cups milk 1 tablespoon sugarÂ 2 tablespoons cooking oilÂ 1 teaspoon saltÂ 2 well beaten eggs
Heat oven to 450Â°. Sift dry ingredients. Beat eggs, milk and oil in a separate bowl. Add to dry ingredients, beat lightly until mixed. Pour into well greased and heated muffin, cornstick, 9 inch baking pan or iron skillet. Bake for 15 to 20 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)