Sunday, April 26, 2009

Sweet Country Cornbread


Does she not look woebegone? We are preparing to move at the time this photograph was taken. Of course, once moved she was
"happy baby", again!

To commemorate my first move to the South, Sweet Country Cornbread. Cornbread was often eaten with spring vegetables, fresh from the garden, for a simple meal.

Sweet Country Cornbread
Makes 16 servings

1 cup flour, sifted
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoons salt
1 cup yellow cornmeal (I used stone ground)
2 eggs
1 cup milk
1/4 cup butter

Preheat over to 425ºF. Sift flour with sugar, baking powder and salt. Stir sifted ingredients with cornmeal. Combine the eggs, milk, and butter and beat with an electric mixer just until smooth. Pour into a buttered 9" x 9" x 2" pan. Bake for 20 to 25 minutes.

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