Yankee corn bread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or margarine |
| 3 | tablespoons | Honey |
| 2 | cups | Buttermilk |
| 2 | larges | Eggs, beaten |
| 1¾ | cup | Corn meal |
| 1 | cup | Whole wheat flour |
| ¾ | teaspoon | Salt |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
Directions
Preheat oven to 350 F. Grease an 8 X 8 baking dish. Melt the butter and honey together in a small saucepan or microwavable dish. Add to buttermilk and eggs and beat well. Sift the dry ingredients together and add to buttermilk mix, combining well. Pour into greased dish and bake for 40 to 45 minutes at 350. Note: This cornbread tends to be more cake-like and moist, while Southern-style cornbreads tend to be drier and more crumbly (higher proportion of corn meal. Both are GOOD! Submitted By RICHARD DOUVILLE On 07-14-95