An old favorite!  With soup, buttered for breakfast with eggs, there are so many ways to enjoy cornbread.




Fresh corn from 3 cobs

2-3 Tb butter

1 cup milk

1 egg

3/4 cup plain flour

1+1/4 cup yellow/white corn meal

2.5 tsp baking powder

1 tsp salt


Saute corn in butter about 5 minutes, remove from heat and add milk.  Mix in the egg.  Separately, mix together all dry ingredients, and then mix with the wet ingredients. Pre-heat a deep, oven-proof, greased pan (cast iron skillet is perfect) either on the stove or in the oven at 200 C (425 F).  Pour the cornbread mix into the hot pan, and then place in the oven and bake about 20-25 minutes until done.  Remove from the oven, let cool slightly, then turn out onto a plate or cooling rack.

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