Stirring it up! Cornbread is often thought of as a southern US food and seldom served in the northern states which is a pity. This cornbread recipe has become a favorite of our guests especially when served warm with honey-butter and along side an eggy breakfast casserole. Can’t say where I found this recipe as it’s been in my collection for ages.
- 1/4 c. butter, melted
- 1 c. yellow cornmeal (I use coarse cornmeal)
- 3/4 c. flour
- 2-3 T. Sugar
- 4 t. baking powder
- 1/2 t. salt
- 1 can creamed corn (8oz)
- 1 c. milk
- 1 large egg lightly beaten
Turn the oven temp to 450°F. Pour 2T. of melted butter into an 8×8 pan and bake for 5 minutes until the cake pan is very hot. While the pan is heating, whisk together the cornmeal, flour, sugar, baking powder and salt. Make a well in the center of the mixture and pour in the creamed corn, milk, egg and the remaining 2 T. of melted butter. Stir until smooth then pour into the hot cake pan. Bake for 30 – 35 minutes or until golden brown and tests done in the center. Let stand for about 10 minutes before serving. Makes 9 pieces.
Dishing it out! When I was about 10 years old, a friend and I decided to start a cooking club with only ourselves as members and our moms as consultants. We took turns week about in each other’s kitchens and choose recipes from our mom’s recipe collections. With their blessings we’d cook up a storm and of course have to clean up after, this part was not nearly as fun as the making part! I cannot remember what we made or how long we did this but I do remember we enjoyed the time in the kitchen. I wonder if Brenda still loves to bake?