Corn Bread was a very popular Confederate food and to commemorate this, here are two Corn Bread recipes; two standard ones and one with molasses. I think that ordinary Corn Bread tastes best when warm, but Molasses Corn Bread tastes great warm or cold.
What you need
1 cup of yellow cornmeal
1 cup of flour
2 teaspoons of sugar
1/2 teaspoon of salt
4 teaspoons of baking powder
1 egg
1 cup of milk
1/4 cup of butter or margarine (melted)
What you do
Sift the cornmeal, flour, sugar, salt and baking powder into a bowl. Beat the egg and stir in along with the milk and melted butter until the dry ingredients are just moistened. Preheat oven to 425 F.
Heat a lightly greased 8 inch square baking pan on the top of the stove. Spoon in the corn mixture.
Bake in a preheated oven for 25-30 minutes. Cut into squares to serve.
This recipe is courtesy of Jan Anderson
. . . . and another recipe
What you need
1 1/2 cups of yellow cornmeal
1/2 cup of flour
1 tablespoon of sugar
1/2 teaspoon of salt
1/2 teaspoon of baking soda
2 eggs
1 1/2 cups of sour milk
1/4 cup of butter or margarine (melted)
What you do
Sift the cornmeal, flour, sugar, salt and baking soda into a bowl. Beat the eggs and stir in along with the sour milk and melted butter until the dry ingredients are just moistened. Preheat oven to 425 F.
Heat a lightly greased 8 inch square baking pan on the top of the stove. Spoon in the corn mixture.
Bake in a preheated oven for 25-30 minutes. Cut into squares to serve.
