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Corn Bread/Muffins - TastyPlanner.com
Chef: B S
Carol Todd’s corn bread. We often double this to make a 13×9″ pan.
1/2 c. melted butter or margarine
3/4 c. sugar
1/2 c. milk, warmed
1/4 c. yellow corn meal
1/4 c. flour
2 t. baking powder
1/2 t. salt
Mix dry ingredients. Mix wet ingredients. Mix together.
Bake at 375. 15-18 minutes for muffins; 30-40 minutes for bread. Makes an 8×8 pan.