An old fashioned cornbread recipe.
“Rub a piece of butter the size of an egg into a pint of cornmeal, make a batter with two eggs and some new milk, add a spoonful of yeast, set it by the fire an hour to rise, butter little pans and bake it.” Mary Randolph.
- 2 tablespoons butter melted
- 2 cups milk
- 2 cups white corn meal
- 2 teaspoons dried yeast
- 2 eggs
On the Hearth
- 1. Heat butter and milk until milk is warm and butter begins to melt. Set aside to cool to lukewarm.
- 2. Combine cornmeal, yeast, and salt in bowl. Stir in cooled milk and butter.
- 3. Beat eggs lightly and stir into rest of ingredients. Blend well but do not overmix.
- 4. Pour into well-greased baking pan and set aside to rise one hour.
- 5. Carefully place filled pan in preheated Dutch oven on trivet or rocks. Bake, following general instructions for Dutch oven baking, for about 25 minutes, or until knife inserted in center comes out clean and bread is a rich golden brown.
- 1. Follow hearth directions one through four, using 8” x 8” square pan.
- 2. Preheat oven to 450°F. Bake cornbread 20 to 30 minutes or until done.