AuthorRetroRuth
From Soup Cookery The Savory Heinz Way, 1955
Tested Recipe!
1 cup corn meal
½ cup flour
2 tsp baking powder
½ tsp salt
1 tbsp sugar
2 tbsp salad oil or melted shortening
2 eggsbeaten
1 can condensed cream of chicken soup10.5 oz
1
Heat oven to 425 degrees.
2
Sift together the first 5 ingredients. Combine remaining ingredients; mix well. Add to dry ingredients, mixing just long enough to moisten.
3
Fill greased muffin tins ⅔ full or pour into greased 9 x 9 square pan. Bake at 425 degrees for 25 minutes or until done.
CategoryBread and Rolls, Corn Bread, Quick Bread, SoupCooking MethodBake
Ingredients
1 cup corn meal
½ cup flour
2 tsp baking powder
½ tsp salt
1 tbsp sugar
2 tbsp salad oil or melted shortening
2 eggsbeaten
1 can condensed cream of chicken soup10.5 oz
Directions
1
Heat oven to 425 degrees.
2
Sift together the first 5 ingredients. Combine remaining ingredients; mix well. Add to dry ingredients, mixing just long enough to moisten.
3
Fill greased muffin tins ⅔ full or pour into greased 9 x 9 square pan. Bake at 425 degrees for 25 minutes or until done.
