Wednesday, February 6, 2013

Corn Bread

I have two corn bread recipes to share with you today.  You can pick which sounds the best to you.  Make up a pot of ham and bean soup and you are good to go.  The second recipe was given to me by my Aunt Eva who is over 90 years old.  She was kind enough to write down some of her favorite recipes in her own hand for me to add to my recipe boxes.  Make sure you get your mom, dad, aunts, uncles, grandmas and grandpas to write down important recipes for you to share with your kids.  I treasure mine. Some are pretty stained from use.  I scanned a couple to preserve them.

Buttermilk Cornbread

2 eggs
1 c. butter
2/3 cup sugar
1 cup buttermilk
½ tsp. baking soda
1 cup corn meal
1 cup flour
½ tsp. salt

Preheat oven to 375 degrees.

In a bowl combine the eggs, butter, sugar, buttermilk, and baking soda. Add the corn meal, flour, and salt and mix well.

Combine all together. Spray an 8 X 8 pan. Bake at 375 degrees for 30 minutes.

Serve with butter and/or honey.

Aunt Eva’s (Gohlmann) Healthy Corn Bread

1 ½ cup corn meal
½ cup spelt flour (you may use regular flour if you don’t have spelt)
¼ cup Splenda or sugar
1 tsp. salt
1 ½ tsp. baking powder
¾ tsp. baking soda
1 egg
¼ cup water
3 tbs. olive oil

Preheat oven to 425 degrees.

Mix your egg, water, olive oil and baking powder and soda.  Add the corn meal, flour, sugar, and salt.

Spray a 8 X 8 baking pan.  Bake at 425 degrees for 25 minutes. 

Be happy and may God bless you and yours.  

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