• xo Robyn

Cornbread. This is your new "go-to."

The BEST Cornbread ever! A very old (circa 1938) recipe from St. Anthony, Idaho given to me from my mother in law who grew up in Parker, Idaho

Preheat oven to 375 F. 1/2 c. butter, melted 1/2 c. sugar 2 eggs 1 c. buttermilk 1/2 tsp. baking soda 1 c. corn meal 1 c. unsifted flour 1/2 tsp. salt

Mix melted butter and sugar until well blended.

Add eggs and beat until well mixed. Combine milk and baking soda then add to butter mixture. Stir in cornmeal, flour and salt until blended. Pour into greased 8 in square pan and bake for 30 minutes or until sides just start to pull away.

(Works well in a greased muffin tin, bake about 18 minutes or so.)

This recipe is easily made gluten free, with Bob's Red Mill All-purpose baking flour substituted straight across for the unsifted flour.

Serve this up with the meatless chili or any soup.... a little raw honey on there.... oh my friend you will be SO satisfied you'll close your eyes and breath deeply while you experience this bread.

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