Ingredients
-
2
-
1 1/3
-
1/3
-
2
-
1
-
1
-
2
-
2
-
1
-
-
-
-
-
-
Directions
Custard Cornbread,My grandma Lorraine Stromgren would listen to WCCO Radio’s Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners’ favorites.,Wonderful! I had an OLD cookbook that had a recipe called “Spider Cornbread” but it somehow got lost in a move–and this is that recipe. Love it!
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Put Butter in a 9-Inch Square Baking Pan, and Heat in the Oven Until Butter Melts. |
|
3
Done
|
Sift Cornmeal With Flour, Sugar, Baking Soda and Salt. |
|
4
Done
|
Beat in 1 Cup Milk, Eggs and Buttermilk. |
|
5
Done
|
Pour Batter Over Melted Butter in Baking Pan. |
|
6
Done
|
Pour 1 Cup of Milk Carefully Over the Top of the Batter- Do not Stir. |
|
7
Done
|
Bake For 35 Minutes, or Until Bread Is Golden Brown. |
