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: This batter can also be baked in muffin cups as well as in a loaf pan
1: Either way, it's good
2: PREHEAT OVEN TO 400F
3: Combine the white flour, corn flour or cornmeal, sugar, baking powder and salt
4: In a separate bowl, beat the eggs; then stir in the milk and the butter
5: Pour the wet ingredients into the dry ones and stir just enough to combine, in about 15-or-16 strokes
6: Overmixing causes the cornbread to be tough
7: Pour into a buttered baking pan and bake until the cornbread is firm and a toothpick comes out clean, about 30 minutes
8: DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www
9: synapse
10: com/~gemini