SALMON SOUTHERN CORNBREAD

1 can (7¾ ounces) salmon

1 cup sifted flour

1 cup cornmeal

4 teaspoons baking powder

¼ cup sugar

½ teaspoon salt

1 egg, beaten

1 cup salmon liquid and milk

¼ cup butter or other fat, melted

Drain salmon, reserving liquid. Flake salmon. Sift together flour, cornmeal, baking powder, sugar, and salt. Combine egg, salmon liquid, and butter. Add to dry ingredients and mix just enough to moisten. Stir in salmon. Place in a well-greased baking dish, 8 × 8 × 2 inches. Bake in a hot oven, 425°F., for 25 to 30 minutes. Serves 6.

Miami’s sun inspired this golden corn bread

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