Corn Bread

Title: Corn Bread
Categories: Penndutch, Breads
Servings: 1
1 c Cornmeal, yellow *or:
1 c Cornmeal, white 4 tb Sugar
1 ts Salt 1 Egg, well beaten
1 c Milk, skim 1 c Flour

4 ts Baking powder 2 tb Butter, melted
Add the sugar and salt to the cornmeal. Beat the egg well and pour into the
milk; stir this mixture into the meal, beating thoroughly. Sift the flour
and baking powder into the meal, add the melted butter and beat hard. Pour
the mixture into a greased pan and bake at 400-F until brown. To make a
thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a
soft loaf, spread batter thickly. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.