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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 25,983 of 26,839   
   Ben Collver to Shawn Highfield   
   Sauces   
   28 Feb 25 11:47:32   
   
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     Re: Sauces   
     By: Shawn Highfield to Ben Collver on Fri Feb 21 2025 16:55:14   
      
   SH> Let us know how this turns out?  My oven is a bit wonky and I've been   
   SH> getting the cornbread either well done or very well done.  It goes from raw   
   SH> to over cooked in under a second somehow.   
   SH> My crockpot works perfectly. :)   
      
   I tried again yesterday and my second batch of cornbread turned out perfect.   
   The only thing is that this 1975 recipe calls for so much wheat flour and   
   butter that to me the result tastes more like biscuits than cornbread.  It   
   went very well with a batch of vegetable soup.  Here is my adapted recipe.   
      
   ---------- Recipe via Meal-Master (tm) v8.05   
      
         Title: Crockpot Cornbread   
    Categories: Breads, Crockpot   
         Yield: 6 Servings   
      
         1 c  Water   
     1 1/4 c  All-purpose flour   
       3/4 c  Yellow corn meal   
    14 3/4 oz Can creamed corn   
     4 1/2 ts Baking powder   
         1 ts Salt   
         1    Egg; slightly beaten   
       1/2 c  Milk   
       1/3 c  Butter; melted -OR-   
       1/3 c  Vegetable oil   
      
     Place 1 cup of water in the crockpot and turn on HIGH. Grease two   
     disposable aluminum tube pans, 8" by 2-1/4" deep. Shorten a pair   
     of disposable bamboo chopsticks to just under 8".   
      
     In a medium bowl, sift together the flour, corn meal, baking   
     powder, and salt. Make a well in the center. Turn the egg, milk,   
     and melted butter or oil into the well and beat into the dry   
     mixture until just moistened. Turn into two tube pans and cover   
     with foil.   
      
     Place first tube pan directly into crockpot. Top with chopsticks as   
     far toward the outside of the crockpot as possible. Place second   
     tube pan on top of the chopsticks. Cover the cooker and cook for   
     3 to 4 hours.   
      
     Recipe by Clear & Simple Crockery Cooking by Jacqueline Heriteau,   
     Grosset & Dunlap, NY, (C)1975   
      
     Adapted from:    
      
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