1 c Blue cornmeal 1/2 ts Salt
1 c All-purpose flour 5 1/3 tb Unsalted butter, softened
3 tb Sugar 1 Egg
2 ts Baking powder 1 3/4 c Milk
Preheat the oven to 325 degrees F. Grease a 9-X-13 inch baking pan or
2 cornstick pans.
In a large bowl, mix together the cornmeal, flour, sugar, baking
powder and salt.
In a separate bowl, mix together the butter, egg, and milk.
Gradually stir the wet ingredients into the dry ingredients. Mix
well.
Spoon the batter into the prepared pan and bake until firm 25 to 30
minutes if using a rectangular baking pan, or 15 to 20 minutes if
using cornstick pans. The bread should be golden and spring back
when touched. ********
Blue cornbread can be served with soups or stews, for breakfast with
any of the fruit sauces and jellies offered in this book, or with a
meal as you would any other bread.
From “Native American Cooking,” by Lois Ellen Frank
Yields
1 pan