Cornbread

This is perfectly sufficient cornbread. Good but not spectacular. Which is why it's great for stuffing--it provides a yummy buttery flavor without overwhelming the rest of the stuffing ingredients.

The original recipe is from a bag of cornmeal I bought a long time ago, cut out and saved in a little recipe book (ah, the olden days before recipes could be bookmarked on your computer). It's the same as the Gourmet recipe that follows the stuffing recipe I use, except that the Gourmet recipe uses double the amount of butter.


My cholesterol is glad I stuck to my version.

Mix together:

• 2 cups of yellow corn meal
• 2 cup of sifted flour
• 1/2 cup of sugar
• 6 tsps baking powder
• 2 tsps salt

Cut in a stick (1/2 cup) cold butter so that the mixture appears crumbly. Lightly mix together 2 cups of milk and 2 eggs.


Pour the milk/egg mixture into the cornmeal/butter mixture and gently incorporate. The little chunks of butter left in the batter will melt while baking for heavenly little pockets of goodness.


I use a 13 x 9 baking pan but two loaf pans or two round cake pans work too. Bake for about 20 minutes.


Cut out a little piece and have a taste.