Thursday, October 14, 2010

Corn Bread

I first made this recipe in May of 05. It is very good and easy to put together. We like the crispy crust baking it in cast iron gives it.

Corn Bread
Favorite Recipes of the Amish of Wisconsin

1 stick butter
1/2 c sugar
2 eggs
1 1/3 c corn meal
1 1/3 c flour
3/4 t salt
1 heaping t baking powder
1 t baking soda
1 c buttermilk

Beat sugar and eggs. Add melted butter. Add baking soda and baking powder to the butter milk. Alternately add dry ingredients and buttermilk to the sugar mixture. Pour into a baking dish-Beth used a greased cast iron skillet. Bake at 375 for about 45 minutes.


2 comments:

  1. Cornbread made in a cast iron skillet is the best!

    ReplyDelete
  2. I prefer unsweet cornbread, but that sure is a beautiful pan of the stuff! A cast iron skillet is the only way to go!

    ReplyDelete