TODAY,S RECIPE SAVOREY CORN BREAD

CHEF ON THE LOOSE PRSENT,S

BETTY BOOTH SAVORY CORN BREAD

2 CUPS CREAM 18% chef inviets you to vist http://store.prostores.com/cookbooksandchefstools

1/2 CUP UNSALTED BUTTER (ROOM TEMP)

2 LARGE EGGS chef inviets you to visit http://cookbooksinternational.bravehost.com

1 1/4 CUPS WHITE CORN MEAL

1 1/4 CUPS YELLOW CORN MEAL

2 CUPS ALL PURPOSE FLOUR (SIFTED)

1/4 LIGHT BROWN SUGAR

1/4 CUP JALOPINO JAM OR MARMALADE

3 TEASPOONS BAKING POWDER

1 TEASPOON BACKING SODA

1/2 TEASPOON SALT (COUPLE OF PINCHAS OR A FEW DASHES

PREA HEAT OVEN TO 3750F GREASE 2 8X8X2 INCH PAN (PREFERABLY DARK METAL)

MIX BUTTER,EGGS,JAM AND MILK(IN THIS ORDER) TILL SMOOTH

MIX DRY INGREDIENT'S(IN SEPARATE BOWL) THEN ADD TO MOIST INGREDIENT'S.

DO SO SLOWLY (TILL ITS CREAMY NOT LUMPY)

POUR IN PANS BAKE 30-35 MINUTES IN TILL KNIFE INSERTED COMES OUT CLEAN.