DOWN HOME CORN BREAD

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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)