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Show i HOT CORN BREADS Real American Favorites ..TH: 5-'x-:"-.. . r ' T" EVERYBODY loves light, tender hot breads made with corn meal! Corn sticks-muffms-Johnny cake-all cake-all can be deliciously made with this one recipe. Ever since the early settlers set-tlers discovered it, this ail-American grain has added its rich, putlike flavor fla-vor to our favorite dishes. For a wholesome, nutritious meal, serve these hot breads with a crisp green Corn Sticks 1 cup sifted 2 teaspoons salt flour cup Spry 1 cups corn 2 enss. beaten meal 1 cups milk 8 teaspoons baking powder Sift flour with corn meal, baking powder, and salt. Cut in Spry until finely mixed. www. jc ui an extrct-aencious aesserc, serve them with honey, molasses, or maple sirup. Here's an easy, sure way to get light, tender, wonderfully delicious corn bread. Make it the Spry way. This creamy all-vegetable shortening shorten-ing cuts into the dry ingredients quickly-saves the flavor, too-lets the nutty rich goodness of the corn meal come through. Clip the recipe and-find and-find out for yourself. Serve one of these tempting golden corn breads today and hear your family cheer. Combine eggs and milk and stir into corn meal mixture. I Heat corn stick pans in oven. Brush with Spry. Pill hot pans with batter. Bake in very hot oven (450 F.) 15 to 20 minutes, or until brown. Makes 1 dozen. Com Muffins. Bake in Sprycoated muffin pans in hot oven (425 F.) 25 to 30 minutes. min-utes. Makes 1 doz. muffins. . Johnny Cake. Bake in Spry-coated Spry-coated 12 Vz x 8 x 2-inch pan in hot oven (400 F.) 25 to 30 minutes. |