Tuesday, September 21, 2010

Corn Bread

This is my mother's recipe for corn bread. I thought this was real corn bread my whole life, but when I was living in Georgia I had some of their corn bread and this is nothing like it. This corn bread is moist, sweet, and really yummy. It dissolves on your tongue. It's a little sweeter than traditional corn bread. I love it! Tonight I made it into a bread bowl and served the chili inside. Here's what you'll need:

2 1/2 c corn meal
1 c sugar
1 tsp salt
1/2 c flour
1/2 c butter
2 c milk
4 c water

Mix all the ingredients together in a large, heavy pan. I use my Dutch oven because I'm my mother's daughter. Cook over medium heat on the top of the stove until thick, stirring constantly. Put the mixture in the greased Edible Bowl muffin pan. (Or, if you don't feel like running out to Bass Pro Shop, you can grease a 9X13 baking dish). Bake at 400 degrees until it starts browning on top about 25-30 minutes.

If you use a regular baking dish, test your corn bread using the clean toothpick trick. The middle of the corn bread should be soft, but not mushy. This corn bread is even better when reheated in a microwave for breakfast the next morning.

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