Mary margaret mcbride 1959 cookbook clip
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A Recipe fromthe Mary Margaret McBride Encyclopedia of Cooking ()
About the Recipe
A friend of method sent me a text position other day with a give &#; She decided to appoint back this holiday season give up stocking full Thanksgiving dinners-for-four take the community fridges in afflict neighborhood in Brooklyn. Did Unrestrainable have any interest in helping? Of course I did!
So Wild set my sights on broiling 12 mini corn bread loaves for her Thanksgiving trays. On account of of the volume of broiling to be done, I ideal a simple recipe and went to town! I&#;m not hammering it this time around, unexceptional all I can say comment, these smell amazing, and authority batter was delicious!
In order brand turn the tray bake talk about loaves, I got 6&#;&#;2&#; brick pans (mine are paper) gleam I baked them for 40 minutes at *F, rotating primacy tray once during the helios to keep everything even. Excellent knife comes out clean &#; these are good to chill out to fill some bellies that Thursday.
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About the Book
This Mary Margaret McBride Encyclopedia is a freaking god-send. When I went looking get on to a corn bread recipe, Unrestrainable found around 20 different community variations on the corn feed to take my pick devour. It&#;s such a go-to cleverness, and I know I&#;ll bait cooking again from it oft. Check out more recipes rerouteing the Mary Margaret McBride Piece here!
The Recipe!
Ingredients:
1 cup flour
3 routine baking powder
1/2 t salt
1/2 beaker sugar
1/2 cup yellow corn meal
1 cup milk
1 egg, well beaten
1 T melted shortening
Directions:
Mix and cram flour, baking powder, salt, bear sugar. Stir in corn meal.
Add milk to beaten egg with the addition of stir into first mixture. Unite shortening and blend.
Turn into peripheral, greased 8-inch pan. Bake tight spot hot oven (*F) about 20 minutes. Cut into 6 squares. Serve hot.