Recipes

Recipe # 1:
Southern Style Corn Bread

1/3 cup sifted flour
1 1/2 cups cornmeal, sifted before measuring
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt, if desired
2 eggs, well beaten
1 cup buttermilk
2 cups whole milk
1 1/2 tablespoons butter
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Preheat oven to 350°.
Sift the flour, cornmeal, baking soda, baking powder, and salt into a mixing bowl. Stir beaten eggs into the dry ingredients. Stir in the buttermilk and 1 cup whole milk.
Heat the butter in a 9 X 2-inch iron skillet. When skillet is very hot but butter has not browned, pour in the batter. Carefully pour the remaining 1 cup whole milk on top of the batter; do not stir. Place the skillet in the oven and bake 50 minutes, or until cornbread is set and baked through. Slice into wedges.
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Recipe #2:
Buttermilk Cornbread

1/2 stick butter
3/4 c. unsifted flour
1 c. yellow corn meal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
3/4 tsp. salt
1 c. buttermilk
2 eggs, beaten
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Preheat oven to 425 degrees. Melt butter and set aside to cool. Combine all dry ingredients in mixing bowl.
In separate bowl beat eggs; add buttermilk and melted butter. Mix and add to dry ingredients. Stir until dry ingredients are moistened.
Bake until golden brown.