Home-Style Corn Bread

Non-stick cooking spray

11/4 cups all-purpose flour

3/4 cup yellow cornmeal

1/4 cup granulated sugar

1 tablespoon plus 1 teaspoon baking powder

11/2 teaspoons salt

1/4 teaspoon ground black pepper 1/4-1/2teaspoon cayenne pepper

1egg

1cup evaporated milk

6 tablespoons melted butter

1.In a medium mixing bowl, combine the flour, cornmeal, sugar, baking powder, and seasonings.

2.In a small bowl, mix the egg, milk, and butter. Pour the wet into the dry ingredients and stir until just incorporated. Do not over-stir.

3.Place the batter into well greased stoneware, cover, and cook on Low for 4-

41/2 hours or High for 1-2 hours, until a toothpick inserted in center comes out clean.

Serves 6-8

This recipe is ideal for

 

This recipe is ideal for using

using the Auto Cook Mode.

E74

the Dual Cycle Mode.

Refer to pg. 7 for instructions.

 

Refer to pg. 10 for instructions.

Corned Beef and Cabbage

12 new potatoes, quartered

4carrots, sliced

4pounds corned beef brisket

2 onions, sliced

3 bay leaves

8 black peppercorns

1 head cabbage, wedged

1.Place potatoes and carrots in bottom of stoneware. Add brisket, onion, bay leaves and peppercorns.

2.Add enough water to cover.

3.Cover; cook on Low for 8-10 hours or on High for 4-5 hours.

4.Add cabbage halfway through cooking.

Serves 6-8

This recipe is ideal for

 

This recipe is ideal for using

using the Auto Cook Mode.

E75

the Dual Cycle Mode.

Refer to pg. 7 for instructions.

 

Refer to pg. 10 for instructions.

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Rival Smart-SetTM Home-Style Corn Bread, Corned Beef and Cabbage, Egg Cup evaporated milk Tablespoons melted butter, E74

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