How to Make Corn Bread
In my family of southern upbringing, corn bread is a must. I love it! Farm Dad does not (I know he needs some more Southern training). It’s especially tasty with some of that homemade butter
and honey on it. Yummy! My dad always crumbled it in a bowl with buttermilk poured over it. I never liked that idea until I had the homemade buttermilk (left over from the butter making). It’s pretty tasty! Of course, it's wonderful with a variety of soups and stews. It's pictured below with Western Soup/Stew.
Corn Bread Recipe
1 cup of flour
1 cup of cornmeal (I like yellow…fresh ground is super special)
2 to 4 Tablespoons of sugar
½ teaspoon salt
2 eggs
1 cup milk (or buttermilk)
¼ cup of oil, melted shortening
Mix until just smooth. Do not overbeat. Pour into a greased 9x9x2 pan.
Bake at 425 for 20 to 25 minutes or until brown. Makes 8 or 9 servings.
I like to bake it in my iron skillet coated with bacon grease. I know you healthy eaters are croaking right about now, but it tastes soooo good!
