CORNBREAD
from
MARJORIE

This is a recipe you can make ahead and freeze!

Corn bread to eat and to freeze:

I use White Lily self-rising corn meal mix (not buttermilk, the other).

METHOD:

(1.) I use only Mazola Corn Oil for the bread and his veggies.
I put oil in a large black iron skillet.
I put flour into the oil and mix it till smooth.
I heat it hot after I have the corn bread mixed,
for the bread is less likely to stick if the
oil/flour mixture is hot, but watch it.
Do not let the flour get brown.

Move rack to top of oven or as high as you can
get it and still get the pan in. This lets the bread cook
through fast without burning on the bottom.

Heat the oven to 450o.

1. 1/2 cup sugar
4 eggs

(2.) Set sifter in large bowl and measure in:
two to two 1/2 cups of the Corn Meal mix
depending on how large the skillet is.
Mine is a large 10 to 12",
so I use about 2 1/2 cups meal mix
(You can use some other oven-safe kind,
but there is nothing like the black iron skillet
for cooking corn bread.)
Sift the meal into the bowl.

(3.) Add about a cup of 2% fat, sweet milk
to every cup of corn meal. Stir as little as you
can till the corn meal is moist. Add more milk
as needed till it is the consistency of a very
thick soup, but not so thick it will not pour
from the bowl. As mother used to say, when
you cook it for a while, you can tell by
how it looks and she was right.

(4.) Heat the pan till the oil barely starts to bubble.
Turn the burner off and carefully pour in the mixture.
Spoon the oil at the edges, that was pushed up by the
mixture going into the pan, over the top of the corn bread
and with the back of the spoon carefully smooth it around
so that the top of the bread has a light coat of oil, also.

(While the corn bread is cooking, place two paper towels
on a dinner plate to have ready to turn out the bread.)

5. Place the pan on the top rack of the oven and check it
after about 10-15 minutes of cooking. It does not take long to bake.
When the corn bread shows a little light brwn edge all around,
turn the broiler on high and do not leave it.
Watch it till it is golden brown on top. It can burn in a moment.
Remove the pan to the top of the stove or some safe surface.
Turn the bread out onto the plate with paper towels.
Cover with another paper towel till it cools, or if you want some
right then, slice only what you will eat then, till it cools.

As for the fattening problem. Do not set the whole cake on the table.
You will eat too much at one time! The thing to do is put one piece
of warm corn bread into a slightly warm glass of milk. What you do
is slice all of the bread, double a paper towel and put it in the bottom
of a large oblong plastic storage container, double another paper towel
and place the rest of the bread on top of that. Double another paper towel
and put on top. Place clear wrap over the top of the container and then
put on the lid. Place this in the freezer. You can heat the bread
about 45 seconds to one minute in the microwave each time you want
a piece. It is very, very good and lasts in the freezer at least a week.
What the paper towels do is absorb moisture and keeps the bread
from getting wet or "changing" in the freezer. Dad taught me about
the paper towels when he was still cooking it. It is so great to go
to the freezer and get a piece of corn bread and not have to cook it
every time. I am sure you are thinking this is a complicated recipe,
but I have tried not to leave out any of the secrets. After you follow
this a time or two, you will need only to remember how much to
cook and how much oil and flour to put in your pan.

Canola and olive oil are considered the best oils, but corn oil is good
for you, also. It makes much better bread and veggies than the other oils.
We have used it for years because Mother had to have the same
special diet. That has helped Dad and brother to be as healthy as they are.
By the way, all cooking oils and Crisco should be stored in the refrigerator.
They change their properties and are harmful to the body
if stored in the pantry. I leaned this about 2 years ago.

From the kitchen of Marjorie 2003

Thanks to Marjorie for another great recipe!
You can visit her website for great Bible Teaching at

Marjorie's World

Read a Little About Marjorie - CLICK HERE!

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