moist corn bread
- Categories
- Bread
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Corn meal |
| 1 cup | Whole wheat flour |
| 2 tablespoons | Ground sesame seeds |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 | Egg; beaten |
| 2 cups | Buttermilk |
| ¼ cup | Oil |
| ¼ cup | Honey |
Stir together dry ingredients. Combine liquid ingredients then add to dry mixture, mixing only to blend. (Less mixing makes a more tender bread).
Pour batter into oiled 9x9 pan and bake at 350 for 40-45 minutes. Top will spring back when bread is done. If using a cake tester, tester should come out clean, but will be wetter that you'd expect.
MRS RON DEMMIN (KAREN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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