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.
- 1⁄2 cup softened butter (do not melt) or 1⁄2 cup margarine (do not melt)
- 2 eggs
- 1⁄2 teaspoon salt
- 1 cup sugar
- 3 1⁄2 teaspoons baking powder
- 1 1⁄2 cups yellow cornmeal
- 1 1⁄2 cups flour
- 1 1⁄4 cups milk
- 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.
- Grease and flour a 9" x 13" cake pan.
- Pour batter into greased pan and bake for 20 to 25 minutes at 400°F till a knife inserted in center comes out clean.
- Tastes great with butter or we always liked it with our favorite jelly or jam.
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!