Johnny cake corn bread

Yield: 1 Servings

Measure Ingredient
1½ cup Cornmeal
2 cups Flour
1 teaspoon Baking soda
¼ cup Sugar
1 teaspoon Salt
1½ cup Buttermilk
2 tablespoons Butter; melted
3 tablespoons Molasses
2 \N Eggs; beaten

For your uncle: This is a "Northern" corn bread recipe - you can always tell; if there's sugar in the corn bread, it's not "Southern." Be that as it may, this is a very good cornbread with lots more flavor than most. It comes from the Norske Nook Cafe cookbook: FARM RECIPES AND FOOD SECRETS FROM THE NORSKE NOOK, by Helen Myhre with Mona Vold.

Preheat the oven to 350F. Mix the cornmeal, flour, baking soda, sugar and salt together in a large bowl.

Add the buttermilk, butter, molasses and eggs. Stir all together, then beat well using a wooden spoon. Pour intoa greased 9 x 13-inch pan (see Note).

Bake for 35 minutes, until a toothpick inserted in the center comes out dry.

Cut into squares and serve hot with lots of butter.

Note: For corn muffins, if you'd like, you can put these in a greased muffin tin and bake for 25 to 30 minutes, until lightly brown in the same oven as for bread.

Posted to Bakery-Shoppe Digest V1 #232 by "Peggy L. Makolondra" <pmakolon@...> on Sep 11, 1997

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