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Corn Bread Recipe (Using Milk not Buttermilk)

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Corn Bread Recipe (Using Milk not Buttermilk)

Wednesday, January 28th, 2009

We like to have chili in the winter with fresh cornbread. It can be hard to find a corn bread recipe that uses milk instead of buttermilk. Since milk is much more readily available in my kitchen, I was pleased to find this recipe for cornbread with milk. The resulting bread is smoother than typical cornbread.

I adapted this recipe from a cookbook dating back to 1902 called 365 Luncheon Dishes.

Corn Bread Recipe

Preheat oven to 350 F.

Mix together 2 cups of cornmeal, 1 cup of flour, 1 teaspoon of salt, and 2 teaspoons of baking powder.

Beat together 3 eggs until thick and light. Add 2½ cup of milk and stir. Mix into the dry mixture. Then add in 2 tablespoons of sugar, and 2 tablespoons of melted butter. Beat well with a whisk until the batter is smooth.

Grease well two 8 x 5 inch pans (if you don’t grease them well, the bread will stick). Divide the batter between the two pans. Bake for about 45 minutes, until golden brown.

Enjoy!

Mama Lisa

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Posted in Bread, Corn Bread, Countries & Cultures, Mama Lisa, Recipes of the World, USA | 1 Comment »

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