Total Time
35mins
Prep 10 mins
Cook 25 mins

This recipe was passed on to me by my mother from her father. It is old-fashioned corn bread that is baked in a 9 x 13 pan. We always served this with Chili when I was a child and I still do today. Just be sure to mix it with a spoon, NO ELECTRIC MIXERS.

Ingredients Nutrition

Directions

  1. Mix together butter or margarine with eggs, salt, sugar, and baking powder with a spoon till well blended. Add in corn meal, flour, and milk with a spoon till mixture is completely mixed up. This will be a thick batter.
  2. Grease and flour a 9" x 13" cake pan.
  3. Pour batter into greased pan and bake for 20 to 25 minutes at 400°F till a knife inserted in center comes out clean.
  4. Tastes great with butter or we always liked it with our favorite jelly or jam.
Most Helpful

How can anything so simple be so good! I made this to go with some Morrocan stew (how's that for fusion cuisine). My only change was to sub soy milk for the regular milk since I didn't want this to be dairy. The corn flavor held up well under all those spices in the stew. It was a great base for a great meal, thanks for sharing!

Mirj August 13, 2006