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.
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.
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.