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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This recipe was passed on to me by my mother from her father. It is old-fashioned corn bread that is baked in a 9 x 13 pan. We always served this with Chili when I was a child and I still do today. Just be sure to mix it with a spoon, NO ELECTRIC MIXERS. Ingredients:
1/2 cup softened butter (do not melt) or 1/2 cup margarine (do not melt) |
2 eggs |
1/2 teaspoon salt |
1 cup sugar |
3 1/2 teaspoons baking powder |
1 1/2 cups yellow cornmeal |
1 1/2 cups flour |
1 1/4 cups milk |
Directions:
1. Mix together butter or margarine with eggs, salt, sugar, and baking powder with a spoon till well blended. Add in corn meal, flour, and milk with a spoon till mixture is completely mixed up. This will be a thick batter.
2. Grease and flour a 9 x 13 cake pan.
3. Pour batter into greased pan and bake for 20 to 25 minutes at 400°F till a knife inserted in center comes out clean.
4. Tastes great with butter or we always liked it with our favorite jelly or jam.
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