 |
Prep Time: 12 Minutes Cook Time: 120 Minutes |
Ready In: 132 Minutes Servings: 12 |
|
This is a very OLD recipe that makes the most marvelous moist cornbread! I was given this recipe by a dear relative who was a neighbor of mine after I was married. Jeannette taught me so many things about cooking and baking. This was her grandmother's corn pone recipe. Everyone loves it and asks me for the recipe. I have not found a recipe here that is like it. This can be served all year round. It is requested at all family and Church dinners. It does not taste anything like the drier cornbreads. Some area restaurants include pieces of this type of moist pone in their bread baskets. I hope you try it and like it too! Ingredients:
3 1/2 cups cornmeal, yellow |
1 1/2 cups sugar |
1 teaspoon salt |
1/2 teaspoon baking powder |
1/2 cup butter, sliced and softened |
4 cups boiling water |
1/2 cup all-purpose flour |
2 cups milk, room temp |
2 eggs, room temp |
Directions:
1. In a large mixing bowl, combine the yellow cornmeal, sugar, and salt.
2. Slice the butter over top the dry ingredients.
3. Add the boiling water and stir to mix ingredients together.
4. Add the flour and baking powder; stir to mix in well.
5. Beat eggs, mix with the milk and add to the rest of the ingredients.
6. Stir to mix well. Be sure to get all the lumps out. Hint: When you are pouring into pan, stop if you see lumps and beat with mixer on medium.
7. Spray a 13 x 9-inch pan with Pam.
8. Pour in your baking pan.
9. Bake 1 hour in a preheated 325 degree oven.
10. Then lower the temperature to 300 degrees and bake 1 hour.
11. Do NOT cut until at least 1/2 hour after taking out of the oven.
12. Note: The number of servings will depend on how you cut the squares.
13. If you cut the square into 1-inch pieces you will get a large number, but people will go back for more and more. We like the larger squares.
|
|