Order by Phone 1-866-634-2369
Forms Categories
- Business Management
- Advertising and Marketing Forms
- Business Letter Templates
- Business Presentations
- Credit Management Forms
- Customer Service Forms
- Emergency Planning
- Insurance Forms
- Invoice and Estimate Forms
- Occupational Health and Safety Forms
- Purchasing Forms
- Sales Team Forms
- Winding Up a Business
- Workplace Manuals and Policy Forms
- Industry Specific
- Animal Services Forms
- Auction Forms
- Automotive Industry Forms
- Catering Forms and Contracts
- Cleaning and Janitorial Services
- Consulting Contract Forms
- Family and Social Services
- Health Care Industry Forms
- Hotel Management Forms
- Law Office Management
- Manufacturing Forms
- Nanny and Childcare Forms
- Restaurant Management Forms
- School and Teacher Forms
- Security Services Forms
- Service Contract Forms
- Shipping and Warehousing Forms
- Sports, Fitness and Recreation Forms
- Renting and Leasing
- Boat and Marine Sales and Leasing
- Commercial Lease Forms
- Equipment Sales and Leasing Forms
- Facility Rental Forms
- Farm Land Leases
- Hunting and Fishing Leases
- Landlord and Tenant Notice Forms
- Moving Checklists and Guides
- Parking Agreements
- Rental Property Management Forms
- Residential Lease and Rental Forms
- Self Storage Forms
- Vacation Property Rental Forms
- Vehicle Leasing Forms
Legal Forms By Country
Document Id : 1628
File Type : PDF
Rate This Document!
Be the first to rate this document!
Share This Document
Southern Cornbread Recipe
SOUTHERN CORNBREAD
Ingredients:
1 1/2 cups white cornmeal
3/4 teaspoon baking soda
1 teaspoon salt
1 1/3 cups buttermilk
2 egg yolks, beaten
1/4 cup shortening, melted
2 egg whites, beaten
In a medium bowl sift together white cornmeal, baking soda and salt. Set aside.
In a small bowl slightly beat egg yolks, pour in buttermilk, beating until blended; stir into cornmeal mixture; beat well. Set aside. In a small saucepan melt shortening; add to cornmeal; beat until mixed. In a small bowl beat egg whites to form a stiff peak; fold into cornmeal; thoroughly mix. Transfer batter to a heavy greased oven-safe skillet. Bake in a 450 degree oven for 25 to 30 minutes.
Serving Size: 12
Ingredients:
1 1/2 cups white cornmeal
3/4 teaspoon baking soda
1 teaspoon salt
1 1/3 cups buttermilk
2 egg yolks, beaten
1/4 cup shortening, melted
2 egg whites, beaten
In a medium bowl sift together white cornmeal, baking soda and salt. Set aside.
In a small bowl slightly beat egg yolks, pour in buttermilk, beating until blended; stir into cornmeal mixture; beat well. Set aside. In a small saucepan melt shortening; add to cornmeal; beat until mixed. In a small bowl beat egg whites to form a stiff peak; fold into cornmeal; thoroughly mix. Transfer batter to a heavy greased oven-safe skillet. Bake in a 450 degree oven for 25 to 30 minutes.
Serving Size: 12
Other customers who purchased this document also purchased:
Questions?
Call 1-866-634-2369 Or email us @ support@megadox.com
