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Corn Bread |
| Cornbread is the traditional accompaniment to Chili con Carné. However, it's also a favorite for breakfast or brunch. Warm from the oven, it can be served with butter and maple syrup or honey, or even corn syrup. |
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½ cup flour 2 cups yellow corn meal 2 tsp baking powder ½ tsp salt 2 tbls brown sugar (Demerara) |
1 egg 1 cup milk 2 tbls melted butter 2 tbls sesame seeds |
In large bowl, combine flour, corn meal, baking powder, salt, and brown sugar. Mix well. Add beaten eggs, milk, and butter. Blend. Spoon into a buttered 8" square baking dish. Sprinkle top with sesame seeds; press down lightly with fingers. Bake in a 400° F to 425° F oven for 20 minutes, then reduce heat to 350° F and continue to bake until golden brown. Cut into squares and serve with butter & corn syrup while still warm. |
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