Cornbread

This is a cornbread recipe you can’t stop eating!

I usually date the recipes I get from friends but I did not record that interesting info on my card. Years ago (probably in the late 80’s or early 90’s) we were invited to Peter and Jean Biehn’s home for supper one bitter cold, snowy, windy evening. It was all you could do to want to go out, but out we went. They lived in a big older style farm house in the village of Cartersville. The main heat in the house was a roaring fire in the fireplace. I remember it as being cold but the fellowship was wonderful and the food scrumptious. Jean fixed chili bean soup and cornbread for supper. I was never a fan of cornbread but that night I could not stop eating. I had to have that recipe! I have been a fan of cornbread ever since!

Jean shared it with me and I have been making it every winter ever since. It was worth going out to get that recipe. Thanks Jean. I think of you every time I make this recipe and your precious family.

Tonight I made beef stew and cornbread for supper. It is a cold night, but not like the night mentioned above. It was a wonderful, satisfying supper.

Print Recipe
The Best Cornbread Ever
Bake at 350 degrees for 35 minutes. 9"x13" rectangle cake pan (greased).
Servings
Ingredients
  • 1 cup Sugar
  • 1/2 cup Butter Cream sugar and softened butter together.
  • 2 Eggs Add one at a time and beat well.
  • 3 tsp Baking Powder Add
  • 1/2 tsp Salt Add
  • 1-1/2 ` cup cornmeal
  • 1-1/2 cup flour
  • 1-1/2 cup milk Add the cornmeal, flour and milk and beat until smoth.
Servings
Ingredients
  • 1 cup Sugar
  • 1/2 cup Butter Cream sugar and softened butter together.
  • 2 Eggs Add one at a time and beat well.
  • 3 tsp Baking Powder Add
  • 1/2 tsp Salt Add
  • 1-1/2 ` cup cornmeal
  • 1-1/2 cup flour
  • 1-1/2 cup milk Add the cornmeal, flour and milk and beat until smoth.
Instructions
  1. Half recipe will do an 8"x8" pan.

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