Catholic Recipe: Cathey's Corn Bread
Also Called: Cornbread
This is a sweeter style cornbread adapted from my aunt and godmother. Tastes delicious with red beans and rice, chili. Best right out of the oven with butter melted.
Mix cornmeal, flour, sugar, salt and baking powder into mixing bowl. Add egg and milk, mixing well, and beat slightly. Pour batter in greased pan (9x9x2) or 12 muffin tins. Bake at 425° for 20-25 minutes. Put butter on top after removing from oven.
Note: If you wish to double the recipe, do not double the baking powder. Also, the amount of sugar can be reduced to taste.
Recipe Source: Original Text (JGM) by Jennifer Gregory Miller, © Copyright 2003-2014 by Jennifer Gregory Miller