Category: Food-and-drink

Cornbread

This is an old Iowa recipe my grandmother taught me. She pronounced it “Ioway”. Unlike southern cornbread, this cornbread is flat and white. The texture is very smooth.

Mix well:
1 egg, beaten in a bowl with a spoon
1 tsp salt
1-1/2 tsp sugar
2 cups thick sour milk (substitute buttermilk or thin unflavored yogurt)

A note about sour milk: if not refrigerated, unpasteurized milk will “sour” from naturally occurring bacteria. This is not the same as “going bad”. Pasteurized milk cannot be soured. Yogurt (unflavored) or buttermilk make good substitutes.

Add:
1 tsp baking soda dissolved in a little hot water
1-1/2 cup white cornmeal
1/4 cup melted shortening

Bake in 450 degree (F) oven for 20 minutes.
Cut into squares and serve with comb honey.

© 2001-2006, originally published Jun 22, 2001