Corn Bread

8 servings

NOTE:  This recipe goes great with red beans and rice.  Also good to heat up the leftovers for breakfast. Serve it with milk and sugar.
I got this recipe from a good friend of mine that I met when I was 18 years old. I was in Germany and met Andrea Chenault.  She taught me this recipe from her family.

¾ cup flour
1 pinch baking soda
1 Tbsp. baking powder
1 1/3 cups corn meal
1/3 sugar
1 tsp. salt
1 egg
¾ cup milk
1 Tbsp. butter

Preheat oven to 400 degrees. Add first 4 ingredients and stir. In the same bowl add the next 3 ingredients and stir. Then add the milk a little at a time while stirring. (Do not over stir the cornbread mixture)
Put 1 Tbsp. of butter in a large black iron skillet. Melt the butter in the oven. Coat the sides of the pan with the butter and then pour the remaining butter into the mixture and stir.
Add a little of the dry corn meal to the bottom and sides of the pan to make a good crust. Pour the corn meal mixture into the skillet and put in the oven for 20 minutes or until golden brown.

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