Corn bread

Yield: 12 servings

Measure Ingredient
1 cup All-Purpose Flour -- sifted
1½ tablespoon Sugar
2½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 cup Yellow Cornmeal
2 Eggs -- beaten
1½ cup Buttermilk
¼ cup Butter -- melted

Preheat oven to 425 F. Sift together flour, sugar, baking powder, baking soda, and salt. Add cornmeal. In a medium-size bowl mix eggs, buttermilk, and butter. Add flour mixture. Mix enough to moisten.

Pour into a greased 8-inch-square baking pan or 12 muffin tins. Bake for 20 to 25 mins (15 to 20 mins for muffins), or until golden and firm to the touch in the center. Cut corn bread into squares.

Yield: 12 squares or muffins. Double recipe for 10 to 12 guests.

Variation: Blend a small cooked sweet potato or mashed banana into the corn bread batter, for an interesting change of pace.

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking

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