Cathey’s Corn Bread

(from JenniferGM’s recipe box)

When doubling only use 6 teaspoons baking powder.

Delicious served with chili, red beans and rice, jambalaya, gumbo, soups, tomato dishes and Cajun dishes.

Source: Cathey Muench

Prep time: 15 minutes
Cook time: 25 minutes
Serves 8 people

Categories: Breads and Muffins

Ingredients

  • 1 cup corn meal (white or yellow)
  • 1 cup flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup melted butter
  • 1 cup milk
  • 1 egg, beaten
  • 1/2 stick butter or margarine

Directions

  1. Preheat oven to 425° F. (for glass pan, 450°F for other pans). Grease a 9×9×2 pan or 12 muffin tins.

  2. Mix all ingredients until all lumps are removed.

  3. Pour into greased pan or muffin tins.

  4. Bake at 425° F. about 20-25 minutes.

  5. Melt ½ stick butter on top after removing from oven.

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