Country Living Buttermilk Corn Bread
Hey Ya’ll, Kenny here to share a recipe that I found in one of my wife’s older cook books. It’s titled – Country Living Recipes – and was written by Jean Wickstrom Liles. The recipe is by Mrs. N.A. Gilcrease from Corsicana, Texas.
As you all know, I am a big fan of corn bread and thought I would try making this recipe myself. (Please…hold the applause for later.)
Now don’t get me wrong here…I love my wife’s Country Corn Bread the best. You knew I had to say that. After fixing up this bread I found it to be a little dry but, tasted pretty darn good. It would go great with black-eyed peas or fried fish which is what we enjoyed it with.
O.K. enough of my jabbering…here’s the recipe—>
- 1 cup yellow cornmeal
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon soda
- 1 egg, beaten
- 1 cup buttermilk
- Combine the dry ingredients.
- Add egg and buttermilk mixing well.
- Pour batter into a well greased 8 inch square pan.
- Bake at 400 for 20 minutes or until it is golden brown.
- Makes about 9 servings.
Hope you try this corn bread and enjoy eating it. Oh yeah…..don’t expect me to do this too often….