Corn Bread

By: Nancy Davis

1 c. corn meal

½ t. salt

1 t. baking powder

1 c. flour

½ t. baking soda

¼ c. sugar or molasses

1 egg beaten

2 T. butter or margarine, melted

1 c. sour milk or buttermilk

Directions:

In a bowl, sift together the dry ingredients. In a separate bowl mix together the wet ingredients. Pour the wet mixture into the dry mixture all at once and blend it with no more than 25 strokes of a spoon. The mixture will not be smooth. Fill a greased muffin tin about ⅔ full or pour it into a greased 8″ x 8″ x 2″ baking dish. 

Bake at 400° bake it for 15 - 20 minutes for muffins or 20 -25 minutes for a baking dish. 

Serve hot with honey butter.

Servings:

Makes 12 muffins or 12 squares