Cornbread without buttermilk

Yield: 12 Servings

Measure 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

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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