From "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 1 cup white cornmeal
  • 1/2 cup flour
  • 1-1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 cup milk
  • 1/2 cup boiling water
  • 3 Tablespoons corn oil
  • 1 egg
  • 1-1/2 teaspoons baking powder


Combine cornmeal, flour, salt, sugar and corn oil in mixing bowl. Use a cutting motion with spoon so that oil will be well blended with other ingredients. Stir in the boiling water. Mix well. Add cold milk. Stir and let stand, if necessary, until batter has cooled to at least room temperature. Mix in egg and then baking powder. Beat briskly. Pour (or "spoon" if making sticks) into preheated greased pan and bake at 425 degrees until well browned (approximately 20 minutes). This recipe will make the correct amount of batter to fill an 11-stick iron cornbread pan or a 9-inch square pan

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