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!
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
One 8-inch square pan, greased or Teflon
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.
Pour the batter into the buttered square pan and work it into the corners with a spatula or spoon.
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.
Remove bread from the oven. Serve while warm or on a journey.