Cornbread without buttermilk
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| ½ | cup | Sugar |
| 1 | teaspoon | Salt |
| Butter; size of an egg, melted | ||
| 1½ | teaspoon | Soda; dissolved in: |
| 1½ | cup | Sour milk |
| 1 | cup | Corn meal |
| 1 | cup | Flour |
Directions
From: Naomi lacy <nlacy@...>
Date: 28 Mar 1994 07:18:13 -0500 Fawn Fitter requested a recipe for cornbread without buttermilk that was moist. This is one of my favorites and uses sour milk instead of buttermilk.
Source: Mrs. Eldon Brandt in "The Quilted Cuisine of Clear Lake: 1884- 1984" page 23
Mix ingredients in the order listed, pour in pan, sprinkle with sugar and bake in 350 degree oven for about 25 minutes.
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