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| This is a sweet corn bread, almost like a coffee cake. It reheats perfectly. We've all loved this with chili - but I'm not sure we've ever had enough left to try the reheating bit! |
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| ½ cup |
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Butter |
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| 1 cup |
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Sugar |
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| 2 |
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Eggs |
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| 1 cup |
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Yellow corn meal |
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| 1½ cups |
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Flour |
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| 2 tsp |
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Baking powder |
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| ½ tsp |
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Salt |
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| 1½ cups |
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Milk |
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| 1 |
Cream butter and sugar together; add eggs and beat well. |
| 2 |
Add the corn meal; stir well. |
| 3 |
Sift together the flour, baking powder and salt. |
| 4 |
Add a portion of the dry ingredients to butter mixture alternating with a portion of the milk. Repeat. Beat well after each addition. |
| 5 |
Turn into a well-oiled baking pan, 8 or 9 inches square and 2 to 2½ inches deep. |
| 6 |
Bake at 375° for 30 to 40 minutes. Bread is done when toothpick inserted near the middle comes out clean. |
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| Cooking Tips |
| Makes great cupcakes, too! Bake cupcakes at 375 degrees for about 23 minutes. Makes 1-1/2 dozen. They freeze just great, too! |
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| Recipe Source |
Author: This came from a dear lady, Marion Paradiso, who played in Helen's Pukalani Up Country Bridge Club |
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