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Filled Corn Bread Squares

chef.tim.lee's picture
Ingredients
  All purpose flour 1 Cup (16 tbs), sifted
  Sugar 2 Tablespoon
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Corn meal 1 Cup (16 tbs)
  Egg 1 , well beaten
  Milk 1 Cup (16 tbs)
  Shortening 3 Tablespoon, melted
  Cherry preserves 1 Cup (16 tbs)
  Sugar 1 Tablespoon
Directions

1. Grease and 8 x 8 x 2-in. pan.
2. Sift together flour, 2 tablespoons sugar, baking powder and salt into a bowl.
3. Mix in corn meal.
4. Blend thoroughly egg, milk and melted shortening.
5. Make a well in center of dry ingredients and add liquid mixture all at one time. Beat with rotary beater until just smooth, being careful not to overmix. Turn about one-half of batter into pan. Spoon 1 cup cherry preserves evenly over batter.
6. Spread remaining batter over cherry preserves. Sprinkle sugar evenly over barter.
7. Bake at 425°F about 20 min., or until a wooden pick or cake tester comes out clean when inserted gently in center. Cut into squares.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

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