"Judy Haffner" > wrote in message
...
>
> I'm sure everyone has a quick bread they enjoy making?
>
The only bread I make is cornbread. It's a quick bread, for sure. It has
its own cast iron skillet, never used for anything else.

Cornbread:

2 c. yellow cornmeal
1 c. all purpose flour
1/8 c. sugar (optional, I use about 1 Tbs)
4 tsp. baking powder
1/2 tsp. salt
1 c. milk or buttermilk*
1 large egg
1/4 c. butter or vegetable shortening

Mix all dry ingredients together. Stir in milk, egg and butter or
shortening until you have a slightly lumpy batter. Pour into a greased 8"
cast iron skillet or muffin pan (for 12) and bake at 425 for 20-25 minutes
until golden. This is great with a big pot of chili!

*If you don't have buttermilk add 1 Tbs. white vinegar to milk and stir
well. It will curdle and turn into a satisfactory equivalent.

Jill