Down Home Corn Bread
1 cup corn meal
(medium grind)
1 cup flour
1 teaspoon baking
powder
½ teaspoon salt
2 eggs
1 cup whole
milk (Or half and half!)
¼ cup Sour cream
Mix dry ingredients
together in one bowl. In a medium sized
bowl, beat eggs (Either by hand or with electric mixer) with milk and sour
cream. Stirring with a spoon or fork,
add dry ingredients. (Don’t use electric
mixer here, it will affect the texture of the cornbread.) Batter should be about the consistency of
pancake batter.
Pour into
greased 7 x 11 inch pan and bake at 350
for 25 minutes or until toothpick comes out dry. (The bread should be firm to the touch, it
doesn’t rise like biscuits or yeast rolls.)
OR for Johnny
cakes. . . pour a spoonful at a time
onto a greased hot griddle and cook until bubble form. Turn and cook other side until golden
brown. (Just like pancakes!)
Daniel (Vegan)
Version, gluten free
1 cup corn meal
1 cup quinoa flour
1 teaspoon baking
powder
½ teaspoon salt
1 ½ cup almond milk
(Follow above
directions)
