With cold weather coming on, I thought this recipe would be most appropriate for all those soups and chili y’all are making now.  This is a type of corn bread, more familiar in the northern states.

In early America this was called journey cake—fine to pack for a long horseback trip.  This recipe is a good one—eggs, butter, milk, white flour and cornmeal.  It is similar to corn bread but richer due to the eggs and a tad sweeter.   This is best served warm, straight from the oven, with lots of butter.  Can be dunked into soups, chili, or eaten as a bread with butter and preserves on top.  Yummy!

INGREDIENTS:

2 eggs, room temperature and beaten

½-teaspoon salt (optional)

2 tablespoons each  sugar and butter, melted

1 cup each cornmeal and all-purpose flour

2 teaspoons baking powder

1-cup milk, room temperature

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BAKING PAN:

One 8-inch square pan, greased or Teflon

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PREPARATION:

15 MINS.

Preheat oven to 425°.  Into a large bowl, break the eggs and add the salt.  Whip until eggs are light in color.  Beat in sugar and butter.

In a small bowl, sift the cornmeal, flour and baking powder.  Alternately, add this and the cup of milk to the egg mixture.  Blend well.

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FORMING:

3 MINS.

Pour the batter into the buttered square pan and work it into the corners with a spatula or spoon.

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BAKING:

425°

20 MINS.

Bake in the oven.  Pierce the center of the loaf with a wooden pick.  If it comes out clean and dry, the bread is done.

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FINAL STEP:

Remove bread from the oven.  Serve while warm or on a journey.

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