Volumes

Home
Up
The Hamlets
My Genealogy
Motorcycling
Activities
Household
Musings

Throughout this site this icon indicates a note.  Clicking it will take you to or return you from the note.  Your browser will have to be Javascript enabled -- most are.

© 2000-2007
  John B. Deitz

Build: 071023.3

Hosting Service

Corn Bread

Creamed Beef • Maryland Baked Chicken • Chicken Marsala • Apple Ham Steak • Corn Bread • Mashed Potatoes • Mushroom Gravy • Spinach Quiche (of the Covered Dish Variety) • Mushroom Quiche • Clam Pie-Deitz/Tooker • Oyster Dressing • Chopped Liver • Sauteed Chicken Livers • John's Famous Chilli • Green Beans • Pinto Beans and Corn Bread • Scallops Scampi • Tuna Salad • Jan's Eggnog • Wassail

Corn Bread

Most corn bread recipes are made with much too much sugar.  This is basically Richard's mother's recipe, and while the family in general had a sweet-tooth, the amount of sugar she uses in her corn bread is less than half of other popular recipes.

Basic Recipe

bullet1 1/4 cups flour
bullet3/4 cup corn meal
bullet2 tablespoons sugar
bullet1/4 teaspoon salt (optional) 
bullet1 cup skim milk
bullet1/4 cup butter, melted (but not hot)
bullet1 egg beaten

Heat oven to 400 oF.  Grease 8 or 9 inch pan.  Combine dry ingredients.  Stir in wet ingredients (do not over mix).  Pour into pan and bake 20-25 minutes, or until a light golden brown.  A wooden toothpick inserted in the middle should come out clean.

Serves 9.

Page revised:  23 October 2007