Corn bread always reminds me of Little House on the Prairie. In one of the books, Laura Ingalls relates that her Pa liked her Ma’s corn bread partially because Ma put her handprint into it before baking. Here we are a hundred years later and the recipe is probably not much changed from Ma Ingalls’ recipe. It is a homey food, comforting and sturdy, that goes well with chili or roast chicken.
1 c corn meal, 1 c flour, 1 teas salt, 4 teas B.P., 3 tbs sugar, 1 egg, 2 tbs melted butter, 1 c milk
Sift together all dry ingredients; add egg, melted butter & milk & stir thoroughly. Pour in oiled pan & bake in hot oven (400 degrees) for 20 to 25 minutes. This batter may also be used for corn muffins.
I always remember that about Ma’s handprint on the corn bread every time I make it. I think it was during one of the hard winters when all they had was cornmeal and nothing like butter or molasses to put on it but Pa said it was sweet enough because of Ma’s handprint. Awww!
We LOVE corn bread in our family. However, there is no mention of pan size here. I’m assuming, because of the small amounts, that a 9×9 pan is used? I hate to guess and come out with a small sheet cake! :)
Hi Jill – I would use a 9×9 or an 8×8.