Breads

Mississippi Cornbread

  • 1 cup Sifted flour
  • 3 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking soda
  • 1/3 cup Sugar
  • 3/4 cup Cornmeal
  • 1 1/2 cups Buttermilk
  • 2 Eggs, well beaten
  • 2 tablespoons Melted butter

    • Microwave Oven Directions: Stir flour,baking powder, salt and baking soda into mixing bowl. Stir in sugar and cornmeal. Add buttermilk to beaten eggs and stir into dry ingredients. Stir in melted butter. Line an 8-inch glass dish with wax paper. Pour prepared batter into dish and cover with wax paper. Cook on medium-high setting for 1-1/2 minutes. Remove wax-paper cover and cook 3 to 4 minutes longer on medium-high or until top springs back when lightly touched.

    Crock Pot Directions: Prepare batter as described above and pour into a well-greased baking dish that will fit comfortably into crock pot. Place dish in crock pot and lay 4 or 5 paper towels over baking dish to absorb excess moisture. Cover crock pot and cook on high setting 2 to 3 hours.

    Conventional Oven Directions: Prepare batter as described above andpour into a greased baking dish. Bake at 425° F (220° C) 25 to 30 minutes. Yields 2 loaves.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila and Frankie Jones of Howard, MD. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!