1 1/2 c Cornmeal
2 c Flour
1 ts Baking soda
1/4 c Sugar
1 ts Salt
1 1/2 c Buttermilk
2 tb Butter; melted
3 tb Molasses
2 Eggs; beaten
For your uncle: This is a “Northern” corn bread recipe – you can always
tell; if there’s sugar in the corn bread, it’s not “Southern.” Be that as
it may, this is a very good cornbread with lots more flavor than most. It
comes from the Norske Nook Cafe cookbook: FARM RECIPES AND FOOD SECRETS
FROM THE NORSKE NOOK, by Helen Myhre with Mona Vold.
Preheat the oven to 350F. Mix the cornmeal, flour, baking soda, sugar and
salt together in a large bowl.
Add the buttermilk, butter, molasses and eggs. Stir all together, then beat
well using a wooden spoon. Pour intoa greased 9 x 13-inch pan (see Note).
Bake for 35 minutes, until a toothpick inserted in the center comes out
dry.
Cut into squares and serve hot with lots of butter.
Note: For corn muffins, if you’d like, you can put these in a greased
muffin tin and bake for 25 to 30 minutes, until lightly brown in the same
oven as for bread.
Yields
1 Servings
