Moist corn bread

Yield: 6 Servings

Measure Ingredient
1 cup Corn meal
1 cup Whole wheat flour
2 tablespoons Ground sesame seeds
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 Egg; beaten
2 cups Buttermilk
¼ cup Oil
¼ cup Honey

Stir together dry ingredients. Combine liquid ingredients then add to dry mixture, mixing only to blend. (Less mixing makes a more tender bread).

Pour batter into oiled 9x9 pan and bake at 350 for 40-45 minutes. Top will spring back when bread is done. If using a cake tester, tester should come out clean, but will be wetter that you'd expect.

MRS RON DEMMIN (KAREN)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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