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A Different Cornbread


1 no ingredients

1/4 c vegetable oil
2 c cornmeal mix
1 1/4 c milk
1 egg -- beaten
1 1/2 ts fennel seed -- cracked
1 1/2 ts pepper -- cracked

Preheat oven to 450 degrees. Pour the shortening in a 10-inch
cast-iron skillet. Place the skillet in the hot oven. Place the
self-rising cornmeal or mix in a bowl and whisk in the milk and egg.
Add the fennel and pepper and stir until thoroughly blended. Stir the
hot shortening into the batter, then pour the batter into the hot
skillet. Bake 15 to 20 minutes, until done. Serve piping hot with

Yield: One 10-inch round

Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN,

From: Path <[email protected]> Date: Wed, 9 Oct 1996 15:19:37
~0700 (P


Servings: 8



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