Thursday, November 19, 2009

Paulette Corn Bread

This recipe was contributed by Sarah McKenna.

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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