- 2 tbspns butter
- 1-1/3 cups yellow corn meal
- 1/3 cup sifted all-purpose flour
- 1 tspn baking soda
- 3-1/2 tbspns granulated sugar
- 1-1/4 tspn salt
- 1 cup buttermilk
- 2 eggs, unbeaten
- 2 cups milk
Start heating oven to 400 degrees. Heat butter in 9-inch skillet.
Meanwhile, into bowl, sift corn meal, flour, baking soda, sugar, and salt. Stir in 1 cup of milk and eggs, then 1 cup of buttermilk. Pour mixture into skillet. Then pour 1 cup of milk over top of the corn mixture. Do not stir. Bake for 35 minutes.
Serve hot from skillet, cut into wedges, with lump of butter per wedge. Corn bread will have a layer of custard. Eat with fork. Serves 6.
(Can also be served with tart jam or syrup.)
(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)
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