Corn Bread (Three portions)
This classic corn bread recipe from 1900 offers a taste of history with its simple ingredients and straightforward instructions. The recipe yields a tender, slightly sweet corn bread, perfect for a comforting side dish or a quick breakfast. The combination of cornmeal, flour, and butter creates a satisfying texture and flavor.
Ingredients
- 1/2 cup Cornmeal
- 2/3 cup All-purpose flour
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 each Egg yolk
- 2/3 cup Milk
- 1 tablespoon Melted butter
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This classic corn bread recipe from the early 1900s offers a comforting taste of history. The combination of cornmeal and flour creates a slightly crumbly yet tender texture, while the addition of sugar provides a hint of sweetness. This simple recipe is perfect for beginners and yields a satisfying, golden-brown bread that's delicious served warm with butter or honey.
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Instructions
- 1In a medium bowl, thoroughly mix the cornmeal, flour, sugar, baking powder, and salt.
- 2Add the egg yolk and milk to the dry ingredients. Beat for two minutes until well combined.
- 3Add the melted butter to the batter and mix well until incorporated.
- 4Pour the batter into a well-buttered square cake pan. Bake in a moderate oven at 350°F (175°C) for 20 minutes, or until a toothpick inserted into the center comes out clean.
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