26 August, 2010

Day Eight: A recipe.

I will now bestow upon you one of my mother's recipes, straight from my recipe box, and one i hope to make and immortalize in my future cookbook project for posterity.

First, i will write it how it is written on the card, then i will decipher the "mom code" for you :)

Corn Bread       375℉
Grease 9x13 pan
4 eggs, 2 sticks butter room temp, 1½ C sugar mixed
Add 2 C buttermilk
Mix 2 C corn meal, 2 C flour, 1 tsp. salt, 1 tsp soda. Add to wet mixture. Pour into pan. Bake when center is done. Approx. 30-35 minutes
Sweet + rich... yum!    (note- glass dish 45-50)

Allllllrighty! got that? maybe? ok. Let me help anyway.

Mom's Sweet and Rich Corn Bread

  • 4 eggs
  • 2 sticks of butter (1 cup), at room temperature
  • 1½ cup white sugar
  • 2 cups buttermilk
  • 2 cups corn meal
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
Preheat oven to 375℉ (190℃), grease a 9x13 pan.
In a medium bowl, mix eggs, butter, and sugar until well blended. Add buttermilk until just mixed.
In a separate bowl, combine corn meal, flour, salt, baking soda. Add dry mixture to wet mixture slowly until it's all combined, and well mixed.
Pour batter into pan and place into preheated oven. Bake for 30-35 minutes (45-50 minutes for glass dishes) or until a toothpick inserted near the center comes out clean.


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