Sweet Corn Bread

There are many kinds of corn breads and they come in many shapes. We usually cook corn bread in a round pan.

Jacob Weaver writes to his father in New York State in 1814 “The people here have another way of living than where you live. Their principle bread is corn, but not because they can’t raise no other sorts of grain.” Corn bread then is appropriate to make in Jacob Weaver’s house. We prefer a sweet corn bread. Try our fool-proof recipe.

Ingredients

3/4 cup sugar
1/2 cup soft butter
2 eggs, beaten
1 1/2 cups sifted flour
3 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups yellow corn meal
1 cup milk

Instructions

Mix sugar and butter, blend in eggs.

Mix butter and sugar

Place two eggs in dish

Beat eggs

Mix in eggs

Sift flour with baking powder and salt, add corn meal. Blend dry ingredients with the creamed mixture alternately with milk. Pour into buttered and floured 9 inch square or round pan.