"Corn Harvest," Saturday Evening Post Cover, October 9, 1948
"Corn Harvest,"...
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Mammy's Corn Bread

 

 

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Mammy's Corn Bread

Since this recipe contains flour and a bit of sugar, it is
considered "Yankee" corn bread. No matter, to me it is
still the best. I was raised on it and our family dearly
loves it to this day.

1 cup stone-ground corn meal
1 cup flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups milk
1 egg
2 tablespoons bacon grease or
vegetable oil

The recipe originally read "Combine all ingredients and bake in skillet 25 minutes at 400." More specifically, proceed as follows:
Set oven temperature to 400 degrees F. Grease a 10-inch cast iron skillet
and place it in the oven. In a mixing bowl combine corn meal with sifted flour, baking powder, salt and sugar.
In a medium bowl whisk together milk, egg and oil until well combined.
With a fork, using a light hand, stir the liquid into the dry ingredients until
the mixture is just combined. And yes, do bake approximately 25 minutes
at 400 degrees F. The hot cast iron skillet gives the corn bread a delectably crunchy crust.


Featured Archive Recipes:
Double-Corn Tex-Mex Cornbread with
Cheese and Green Chiles

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Southern Buttermilk Biscuits
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