Yield: 1 loaf
| Measure | Ingredient |
|---|---|
| 1 cup | Yellow corn meal |
| 1 cup | Flour |
| 1 teaspoon | Salt |
| 2 teaspoons | Baking powder |
| ⅔ cup | Sugar |
| 2 \N | Eggs |
| 4 tablespoons | Butter, melted and cooled to |
| \N \N | Tepid. |
| 1 cup | Milk |
Pre-heat oven to 400 degrees.
Lightly grease an 8 x 8 baking pan.
Stir together the corn meal, flour, salt and baking powder. Set aside.
In a large bowl, whisk together the sugar and eggs, mixing well for 1 minute.
Beat in the melted butter.
Add the milk and mix well.
Slowly add the dry mixture until all is moist. Do not over-mix.
Pour into pan and bake for 25 to 30 minutes. Testing with tooth pick should come out clean.
Cool for about 20 minutes and remove from pan.
Mom's Notes. This is my neighbor Frank's recipe. It is really good.
It is not grainy like most corn bread is. If you like corn bread, you should try this one. One change he sometimes makes, is to replace the milk with orange juice. I haven't tried it that way, but he said it is delicious. Submitted By CAROLYN STEWART On 03-27-95