robin’s cornbread

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My sister in law, Robin, makes the very best corn bread on the planet.  It’s sweet and moist and could almost be classified as corn cake. The sweetness goes perfectly with a spicy chili or red beans and rice.


~Robin’s Corn Bread ~

2 cups milk or buttermilk

2 Tablespoons butter, melted

1 teaspoon salt

1 cup cornmeal

4 large eggs, lightly beaten

1 cup sugar

1/2 cup flour

1 Tablespoon baking powder

Scald milk. Add butter and salt. Stir in cornmeal and cook over medium-low heat, stirring constantly, allowing mixture to thicken a bit. Beat in eggs. Add sugar, flour and baking powder. Bake in a buttered 9 x 13 pan for a thinner corn cake, or use a 9 x 9 square cake pan and use the same amount of batter for a thicker corn cake if that’s what you prefer.

Bake in a glass pan at 325 degrees F for 30 to 35 minutes or until golden around the edges and the center springs back when poked with your finger.





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