1 c All-purpose flour
1 c Cornmeal (preferably white;
-stone-ground)
2 tb Sugar
4 ts Baking powder
1 ts Salt
1 c Milk
1/4 c Oil (Granny used melted
-lard)
1 Egg; slightly beaten
From: “Sharon H. Frye” shfrye@PEN.K12.VA.US
Date: Sat, 10 Aug 1996 15:18:24 EDT
Preheat oven to 425 degrees. Generously grease an 8×8 pan (or cast iron
skillet) and put it in the oven to get hot while you mix up the bread.
In medium bowl, combine flour, cornmeal, sugar, baking powder, and salt.
Stir in remaining ingredients, beating by hand JUST until well mixed.
(There will still be a few lumps.) Pour batter into hot, prepared pan. Bake
for 18-22 minutes, or until toothpick inserted in center comes out clean.
Cut into squares, and serve hot.
Personal note: As a kid, we would crumble cornbread into a glass of milk
for an afternoon snack. I still love it this way, but my daughter thinks
it’s disgusting!
PS…I do have Granny’s recipe for authentic southern Hush Puppies if you’d
like that one….
EAT-L Digest 9 August 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings
