1 : /2 c Corn-meal
1 : ts Salt
1 : ts Baking powder
1 : tb Sugar
1/2 : c Flour
1 : ts Baking soda
2 : c Sour milk
2 : Eggs, well beaten
3 : tb Melted shortening
1 : Pan; (9 inch) corn bread
1 : cn Corn
1 : cn Stewed tomatoes
2 : c Turkey ham; cubed
Bacon; : Bacon; (5 or 6 slices
-uncooked) : -uncooked)
1 : lb Bulk Pork sausage
2 : tb Water
1/3 : c Onion, chopped
1 : c Celery, finely diced
1 : ts Poultry Seasoning
1 : ts Salt
8 : c Crumbled Cornbread
0: Mix flours
1: Crumble tofu into blender
2: Add boiled water and salt to tofu in blender (carefully) and blend until not quite smooth
3: (Just a few pulses please)
4: Dont do this in too small blender or without lid like I did once
5: The goal is muffins, not 2nd degree burns
6: Add immediately to flour and mix well
7: Spoon into muffin tins or cast iron stick trays and bake at 400 degrees for about 1/2 hour until golden brown
8: She suggests you heat oven first and place oiled muffin tins in to heat up beforehand to get a "wonderful crust"
9: Please note, I have to oil the tins because I don't use teflon products around by birds, but this might work also
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14: This is not sweet bread, I serve corn potato chowder with it
15: The corn sticks are better! American Macrobiotic Cuisine recipe book by Meredith McCarty, Turning Point Publications, Eureka, CA
16: Shared by JEAN SAMUEL (RHHN66A) From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini