This is an extremely easy recipe for the sweetest, moistest cornbread on this planet! Our dad calls it "Paulette Corn Bread" because my mother-in-law, Paulette, made it once while he was eating at their home with us. In reality, it comes from a cookbook called The Essential Mormon Cookbook: Green Jell-o, Funeral Potatoes, and Other Secret Combinations. What a clever title! We always make this to accompany the infamous chicken tortilla soup, so I thought I'd better post it as well. Enjoy!
**Please note: This recipe is for a SQUARE PAN! For a 9x13 pan, DOUBLE IT and cook it for a bit longer.***
Cousin's Corn Bread (a.k.a. Paulette Corn Bread)
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups milk
Cream butter, sugar, and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. (For this recipe I don't think it really matters, so I always just throw them in the same bowl to save on dishes. But that's just me.) Combine creamed mix, dry mix, and milk. Blend. Bake in a square pan at 375 degrees for 30-40 minutes.
This cornbread is super yummy with honey butter! Just mix equal parts softened butter and honey, and then throw in a dash of vanilla. Yum!
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