CORN BREAD
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.
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Salt
- 3 teaspoons Baking powder
- 1 tablespoon Butter
- 1 large Egg
- 1 cup Milk
Instructions
- 1In a large bowl, mix and sift together the cornmeal, flour, sugar, salt, and baking powder.
- 2Melt the butter. Add the melted butter to the egg and mix. Then, mix the milk and egg mixture together.
- 3Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the mixture into well-greased tins (or a baking dish). Bake in a preheated oven at 375°F (190°C) for 30 minutes, or until a toothpick inserted into the center comes out clean. Cut into squares and serve hot. Gem tins can be used if preferred.