From the Kitchen of David and Jean Nale

  Corn Bread (Pennsylvania Dutch)

 Serve in steaming hot wedges, fresh from the oven.

350 ml Cornmeal
100 ml Flour
1 1/2 Tsp Salt
3 Tbsp Sugar
4 Tsp Baking Powder
500 ml Milk
2 Eggs
2 Tbsp Margarine, melted
  • Beat together eggs, milk and margarine. Add dry ingredients and mix well.  It will be on the thin side.
  • Pour into a well-greased baking pan, a cast-iron skillet is best, and bake for 20-25 minutes at 400° F. (Gas Mark 6).
  • Serve warm with butter, honey, apple butter, strawberry preserves, etc.

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