Prep 5 mins
Cook 20 mins
I remember making this growing up from a handwritten recipe that my mom kept in a plastic sleeve. It's one of the first recipes I learned to make, and along with her banana bread recipe, the first place I learned to 'sour' milk by adding a little lemon juice or vinegar to the milk. Serve with butter and honey and a glass or milk for a great snack, or serve as a side dish to chili, fried chicken, or just about anything that you'd enjoy a hunk of cornbread with! njoy!
- 1 cup sour milk
- 1⁄2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1 tablespoon lard (we always used vegetable shortening)
- 1 cup flour
- 1 cup cornmeal
- Mom's instructions simply say: Mix all ingredients together. Bake at 350 for 20 minutes.
- I remember making this in a weird little rectangular pan, which I'm sure we greased. I would estimate this to fit in an 8 or 9 inch square pan, Adjust time accordingly, as the 8 inch will make a litte thicker cake. Bake until a toothpick comes out clean--no longer--so it will stay moist.
Loved it. :) You can make this in a snap it's that easy. Moist and flavourful, with just the right amount of sweetness. I used lemon juice to sour the milk, and baked in an 8x8 glass pan. I have one of those odd rectangular pans, and almost used it. Good thing I didn't though, this rose quite a bit, so the batter would have been on the oven floor. Billy and I had some right out of the oven. Cornbread heaven. :) Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
I made this with freshly ground whole wheat flour and cornmeal. Also used margarine and Sucanat. I melted marg. and mixed liquid into the dry ingred. I used a 9" round cake pan and it took an extra 10 minutes (could have been less, but I put it for 10 bcz it was really soupy at 20). It was quite brown looking, but due to my ingred. Tasted great, nice and sweet. Tagged for Kid Friendly Tag.
I used buttermilk in this recipe and it seemed to work just fine. I also have a strange rectangular pan (11"x7" or something like that) which worked perfectly. This is kind of on the sweet side so if you like sweet corn bread this is for you. Easy to make and great results! Made for PRMR Sept. '08.