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Country Cottage III
D.G. Elliot
Buy This Art Print At AllPosters.com
 Mammy's Corn Bread
Since this recipe contains flour and a bit of sugar, it is
considered
"Yankee"
corn bread. No matter, to me it is still the best. I was
raised
on it and our family dearly loves it to this day.
1 cup stone-ground corn meal
1 cup flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups milk
1 egg
2 tablespoons bacon grease or vegetable oil
The recipe originally read "Combine all ingredients and bake
in skillet 25 minutes at 400." More specifically, proceed as follows:
Set oven
temperature to 400 degrees F. Grease a 10-inch cast iron skillet
and place it in the oven. In a
mixing bowl combine corn meal with sifted flour, baking powder, salt and sugar.
In a
medium bowl whisk together milk, egg and oil until well combined.
With a fork, using a
light hand, stir the liquid into the dry ingredients until
the mixture is just combined.
And yes, do bake approximately 25 minutes
at 400 degrees F. The hot cast iron skillet gives the
corn bread a delectably crunchy crust.
Featured Archive Recipes:
Double-Corn Tex-Mex Cornbread with
Cheese and Green Chiles
Southern
Corn Sticks Satsuma Tea Room
Southern Buttermilk Biscuits
Southern Biscuit Muffins
Index - Bread Recipe Archives
Index
- Breakfast Recipe Archives
Yummy
Muffin Recipes
Daily Recipe
Index
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