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Pre-heat oven to 450 degrees
1/2 cup of flour
1/2 cup of polenta (course ground corn meal)
1/2 cup regular corn meal
1 teaspoon salt (more or less to taste)
1 (heaping) tablespoon of sugar
3 teaspoons of baking powder
Mix the dry ingredients together... then add:
Mix the liquid into the dry ingredients until
blended together.
Slightly cover the bottom of a 9" cast iron skillet
or 8x8 square pan with oil or margarine.
Sprinkle corn meal in the bottom of the skillet or pan
Place skilletor pan in oven to pre-heat then pour in
the corn bread mix and bake about 20 minutes or
until golden brown.
Cherokee Acorn Bread
1 cup acorn
meal
1 cup white
flour
2 tablespoon
baking powder
3 tablespoon
sugar
1/2 teaspoon
salt
1 cup of milk
3 tablespoon
oil
1 egg - beaten
Pour into a
greased pan and bake for about 30 minutes
2 cup cornmeal
1 teaspoon
salt
1/4 teaspoon
baking soda
1/2 cup shortening
3/4 cup buttermilk
3/4 cup milk
butter
Form batter
into eight 1/2 inch thick cakes and place them
on the hot
griddle... bake for about 15 minutes then turn and bake
and additional
15 minutes
Serve hot with
butter