AuthorRetroRuth
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From Soup Cookery The Savory Heinz Way, 1955

Tested Recipe!

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 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.

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.

Cream of Chicken Soup Corn Bread

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