For years I have been searching for a corn bread recipe that reminds my husband of his childhood memories. Well move over Paula, but I recently discovered Bill’s Aunt Leota’s recipe tucked into a very old cookbook. Bill was ecstatic – this is the corn bread he always talked about.
Yesterday was another snow day at Whispering Pines Bed & Breakfast, so I secretly got all the ingredients together and surprised Bill with warm corn bread, soft whipped butter and pure untreated honey that we buy from a local producer. He savoured every bite as we enjoyed the falling snow over Atwood Lake.
I thought I would share this old recipe with you. The only change I made was using butter instead of Crisco. I hope you have a chance to make this and to let me know your comments.
Sift together in a large bowl:
1 c. flour
1 c. corn meal
1/2 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. baking powder
Add:
1 c. buttermilk
3 T. butter, melted and cooled
1 egg, slightly beaten
Mix until just combined. Pour into an 8 x 8 buttered pan and bake for 25 minutes at 375.
Happy eating!
Hope to see you soon,
Linda
Whispering Pines Bed & Breakfast
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1 comments:
Thanks very much for posting. I very much enjoyed this recipe, and will use it again.
I was getting bored with my regular recipe, and tried a few of the other ones that I found on the internet.
This is by far the best!
Ion2010
Vancouver, BC
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