05 October, 1980

Moist Corn Bread | High Cotton Cookin'

Moist Corn Bread ingredients (10)
Makes one 9- x 9-inch pan (Nine 3-inch squares)
1 cup corn meal
1 cup whole wheat flour
2 Tbsp ground sesame seeds
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 egg, beaten
2 cups buttermilk (or 1 cup milk and 1 cup yogurt)
1/4 cup oil

1/4 cup honey

Moist Cornbread Directions
Get ready
Preheat oven to 350ºF. Lightly oil 9- x 9-inch baking pan.

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

Bake and serve
Pour batter into the prepared pan and bake for forty to fifty (40 to 50 minutes). Top will spring back when bread is done. If using a cake tester, tester should come out clean but will be wetter than you expect.

Slightly adapts Marvell Academy Mothers' Association, High Cotton Cookin' (Memphis: Wimmer Brothers, 1978), 51.

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Page Last Modified 20 May 2016

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