corn bread

Name: Corn Bread
Yield: 9
Cuisine: American
Ingredients: 1-1/2 cup(s) home-ground corn meal; 1 cup(s) flour; 1/2 cup(s) sugar; pinch(es) salt; 1/2 teaspoon(s) baking powder; 1 - egg; 2 tablespoon(s) butter; 2 tablespoon(s) sour cream (over full); 1 cup(s) buttermilk

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review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

A neighbor of my dad's started milling his own corn meal (and other such grain items) and selling the product at local farmers markets. Since my dad helped him pick up the equipment and set it up, he was giving some of the first -- plus recipes. The home ground corn meal really makes a huge difference. Warning: sometimes the bread takes on a greenish cast -- this is due, I believe, to the fact that there's no additives to leach out the natural processes. To get this wonderful product, go to: https://sites.google.com/site/archiejennings63/jbsggproducts2

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yield 9 serving(s)

method Bake

Ingredients For corn bread

1-1/2 c

home-ground corn meal
1 c

flour
1/2 c

sugar
pinch

salt
1/2 tsp

baking powder
1

egg
2 Tbsp

butter
2 Tbsp

sour cream (over full)
1 c

buttermilk

How To Make corn bread

1
Prepare an 8" x 8" pan by spraying with cooking spray, then sprinkling sugar, tilting for maximum coverage.

2
Combine all ingredients. Place in prepared pan.
3
Bake at 350°F for 30 minutes, then check the middle for doneness. (NOTE: THIS RECIPE REQUIRES MORE TIME THAN THIS. AND THE TOOTHPICK METHOD DOES NOT WORK!)
4
When finished baking, remove from oven, cover with a clean towel, and leave in pan until ready to serve.
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