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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 9 |
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I remember making this growing up from a handwritten recipe that my mom kept in a plastic sleeve. It's one of the first recipes I learned to make, and along with her banana bread recipe, the first place I learned to 'sour' milk by adding a little lemon juice or vinegar to the milk. Serve with butter and honey and a glass or milk for a great snack, or serve as a side dish to chili, fried chicken, or just about anything that you'd enjoy a hunk of cornbread with! njoy! Ingredients:
1 cup sour milk |
1/2 cup sugar |
1 teaspoon baking soda |
1 teaspoon salt |
1 egg |
1 tablespoon lard (we always used vegetable shortening) |
1 cup flour |
1 cup cornmeal |
Directions:
1. Mom's instructions simply say: Mix all ingredients together. Bake at 350 for 20 minutes.
2. I remember making this in a weird little rectangular pan, which I'm sure we greased. I would estimate this to fit in an 8 or 9 inch square pan, Adjust time accordingly, as the 8 inch will make a litte thicker cake. Bake until a toothpick comes out clean-no longer-so it will stay moist.
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