"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Corn Bread Recipe

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This recipe for Corn Bread, by , is from Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nicole Clark
Added: Tuesday, July 28, 2009


1 c. cornmeal
1 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk or yogurt
1 egg
3 tbsp. sugar or honey
3 tbsp. melted butter or margarine

Preheat oven to 350F. Grease an 8 x 8 pan (or 9- or 10-in cast iron skillet)

Combine the dry ingredients in a medium-size bowl. Combine the wet ingredients (including sugar or honey) in a separate smaller bowl. Stir the wet mixture into the dry mixture, mixing just enough to thoroughly combine. Spread into prepared pan. Bake for 20 minutes or until the center is firm to the touch.

To make Mexican Cornbread:
Make the batter as described above and add
1 c. fresh or frozen/defrosted corn
1/2 c. (packed) grated cheese
3-4 scallions, minced

To make Blueberry Cornbread:
Make the batter as described above and
Increase the sugar or honey to 1/4 cup
Add 1 1/2 cups fresh or frozen/defrosted/drained blueberries

Personal Notes:
Personal Notes:
This is great with chili!!

I use fat free plain yogurt instead of buttermilk and no one has ever complained.




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