From the Kamper Kitchen - Old fashioned Cornbread

[RedneckExpress]

Now, here's a recipe that's as old as nations. Its of course a bit more refined today than it was hundreds of years ago, but the basic principles of it are still there. This one's an old family recipe that has been varied a few times. It actually started out as an American Indian recipe that was passed on to some of our kin back in the early settling days of what was later known as the Louisiana purchase. Our family's home town of Kankakee, Illinois has been around longer than the state of Illinois has.

You can beat this one, especially served up with a little Brummel & Brown melted on it and a dash of honey.

Old Fashioned Cornbread

Ingredients
1 cup yellow cornmeal
2 tablespoons sugar
1 cup all-purpose flour
2 eggs, lightly beaten
1 tsp salt
1 cup milk
3 tsp baking powder
3 tablespoons butter, melted

Directions
Pre-heat the oven to 400°F.
Grease muffin tins that are 1½ inches in diameter. (Or for just cornbread, use a square tin)
Sift the dry ingredients into a mixing bowl. Combine the eggs, milk, and melted butter and add to dry ingredient, mixing just until blended. Do NOT overmix.
Fill baking tin(s).
Bake at 400°F for 20 minutes or until done.

[RedneckExpress]

Now, here's a recipe that's as old as nations. Its of course a bit more refined today than it was hundreds of years ago, but the basic principles of it are still there. This one's an old family recipe that has been varied a few times. It actually started out as an American Indian recipe that was passed on to some of our kin back in the early settling days of what was later known as the Louisiana purchase. Our family's home town of Kankakee, Illinois has been around longer than the state of Illinois has.

You can beat this one, especially served up with a little Brummel & Brown melted on it and a dash of honey.

Old Fashioned Cornbread

Ingredients
1 cup yellow cornmeal
2 tablespoons sugar
1 cup all-purpose flour
2 eggs, lightly beaten
1 tsp salt
1 cup milk
3 tsp baking powder
3 tablespoons butter, melted

Directions
Pre-heat the oven to 400°F.
Grease muffin tins that are 1½ inches in diameter. (Or for just cornbread, use a square tin)
Sift the dry ingredients into a mixing bowl. Combine the eggs, milk, and melted butter and add to dry ingredient, mixing just until blended. Do NOT overmix.
Fill baking tin(s).
Bake at 400°F for 20 minutes or until done.