Recipes from Aunt Flora -- Corn Bread

Sometimes you just have to see what's in your cupboards and pantry and THEN find the recipe to try. In this case, I have been staring at a 5 pound bag of corn meal of unknown vintage. I'm pretty sure it had been in my mother's freezer for years before I inherited it.

Since the weather has flirted with nippy, and it's time for soups and chilis, cornbread seems like the perfect recipe to try.

Aunt Flora's Corn Bread

2 cups flour
2 cups cornmeal
2 teaspoons salt
7 teaspoons baking powder
Cube melted margarine (ended up using ½ stick of salted butter)
2 eggs
½ cup sugar, white
1 2/3 cup milk (and a splash or two more)

Combine flour, salt, baking powder, cornmeal, sugar and salt.
Add eggs and milk. Stir well.
Last add melted butter.
(Added splash or two of milk, to cut the thickness)
Stir well and pour in 9x13x2 inch pan.
Bake at 425 degrees for 18 to 20 minutes.

Let cool. Cut. Wrap well.

Next time vary with chopped jalapenos or green chiles, cayenne pepper, and/or shredded cheese in the batter.

Bit dry, because the cornmeal was very finely ground and who-knows-how-old… of course, I cut into it while it was still warm. Good crumbled into soups and chili.