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Frye Family Cornbread

  • 1-1/2 c. cornmeal
  • 1/2 c. flour
  • 3 T. sugar
  • 1/2 t. salt
  • 4 t. baking powder
  • 1 egg
  • 1 c. milk
  • 1/4 c. shortening

Preheat oven to 350 degrees F.

Put all the stuff in mixing bowl ('cept break the egg and discard the shell) and stir by hand until it looks mixed. Pour into anything that can handle being in the oven. (Traditionally, a large iron skillet, but muffin cups work alright if lined with paper or greased somehow.)


Check 'em at 10 minutes; if they smell good and look like the top is firm and steamy, take them out of the oven, if not, leave them in for about 3 more minutes. If they get to the 15 minute mark and don't look done, check your oven.

This recipe stands up to substitution. Olive oil works fine in place of shortening. Rice milk works for milk, as does rehydrated powdered milk. Potato flour works in place of flour, if you don't mind heavy cornbread. I'm sure all the versions of reconstituted protein in any color of the rainbow can take the place of other ingredients if you have the need and imagination.

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Page last modified on September 30, 2006, at 09:42 AM MST