Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg |
| ½ cup | Sugar |
| 1 teaspoon | Salt |
| \N \N | Butter; size of an egg, melted |
| 1½ teaspoon | Soda; dissolved in: |
| 1½ cup | Sour milk |
| 1 cup | Corn meal |
| 1 cup | Flour |
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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