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“Simple, easy corn bread, taken from Aunt Jemima receipe”
READY IN:
30mins
SERVES:
9
YIELD:
1 9 piece wedge
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons vegetable oil
  • 2 cups self-rising cornmeal
  • 1 12 cups milk
  • 1 egg

Directions

  1. Heat oven to 425 degrees F. Heat vegetable shortening in 10-inch oven proof skillet for 3 minutes. Combine dry ingredients. Add milk and egg; mix until blended. Add melted shortening; mix well. Pour into hot skillet; bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

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