Thursday, 7 June 2007


My daughter also wanted this recipe. Mom used to make cornbread when we had fresh maple syrup. There was a certain egg cup that we were allowed to fill with syrup and pour over our square of cornbread for dessert.
(This recipe is also good as a topping for chili. Place the chili in an 11x7 pan and top with cornbread batter. Bake at 350F until done. Serve it with salsa and sour cream.)

3/4 cup cornmeal
1-1/4 cups milk

Mix together and allow to stand for 5 minutes

1 cup flour
1/4 cup sugar (or less)
3 tsp baking powder
1 tsp salt

Beat with a fork,
1 egg
Stir egg into cornmeal mixture with
1/4 cup oil
Add dry ingredients and stir only until combined.

Place in a prepared 8 inch square pan, or 12 muffin cups. Bake at 375F degrees for 15- 20 minutes until done. The pan may take up to 25 minutes.

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