LIV Charles Evans Hughes

CORN BREAD

“My favorite dish is corn bread and honey.”

And here is a recipe for corn bread:

2 cups of flour

3 cups of cornmeal

4 heaping teaspoonsful of baking powder

2 eggs well beaten

1 teaspoonful salt

1 tablespoonful sugar

1 pint of milk

2 tablespoonsful of melted butter

Mix the meal and flour, baking powder, salt and sugar. Beat the eggs until they are light, then add the eggs and milk to the meal. Beat to a light smooth consistency and add the melted butter. Bake in a shallow pan (greased) for about twenty-five minutes.

Eat while hot and use plenty of fresh butter and honey.

Editor’s Note:—There is a white meal and a yellow. Expert appraisers of corn bread have said that the white meal is preferable. Still the golden hue of a pan of hot corn bread is not to be passed up lightly.