Gold for the little leprechaun’s table all year round:
1 1/2 cup yellow cornmeal
2 cups flour
1/2 cup sugar
2 Tblsp baking powder
1/2 tsp salt
2 eggs
2 cups milk
1/2 cup melted butter
In large bowl, mix dry ingredients together with a wire whisk.
Melt margarine in microwave; add to milk in small bowl. Add eggs and beat well with wire whisk. Combine with first mixture. Stir just enough to moisten.
Put in greased 8″ x 12″ pan and bake at 425F for 20-25 minutes.
Yannow…..well, yuh probably don’t, Ol’ Wollf has done a bit of “Cowboy” cookin’ a time er two.
My corn bread is quite similar, but I’ll kick it up a notch by adding a small can of *drained* sweet corn or diced green chiles….sometimes both.
Moving into my new house next week, time to start cookin’ my celebratory “Damm Yankee” chili and cornbread. Yum!!!
That mean ol’ Melisa wants to bury me in a box, can you imagine?
Wollf
Comment by Wollf — March 14, 2008 @ 6:23 pm
I’ve seen a lot of cornbread recipes with those things in them. My menfolk always preferred their cornbread straight. I have never eaten the green chiles. I am tempted to give them a try, though – next cornbread I make.
Comment by buddingrose4u — March 15, 2008 @ 4:40 pm