Corn Bread

Adapted from The Memphis Cookbook, Junior League of Memphis, 1980.

Standard corn bread. This makes good corn muffins, too.

Ingredients

1 cup corn meal
1 heaping tablespoon flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk or regular milk
1 tablespoon oil or melted grease

Directions

Sift dry ingredients together. Add buttermilk, then egg, and beat until batter is smooth. Add oil and blend in well. Pour batter into very hot, greased skillet and bake at 475F until brown. Serves 4.

Jim Plank

Recipe Home Page