Antebellum Spiced Nut Corn Bread Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Ground cinnamon | 1/2 Teaspoon | |
| 1/4 teaspoon each of ground allspice and nutmeg | ||
| White cornmeal | 1/2 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), finley chopped | |
| Egg | 1 , beaten | |
| Milk | 1/2 Cup (16 tbs) | |
| Melted butter | 2 Tablespoon | |
Directions
Sift dry ingredients.
Add nuts; stir well.
Add egg, milk, and 1 tablespoon melted butter.
Blend to make a batter.
Put remaining 1 tablespoon butter in a 7-inch iron skillet.
Heat skillet in preheated hot oven (400°F.), then brush heated butter on sides and bottom of pan.
Add batter and return to oven at once.
Bake for 30 minutes, or until corn bread tests done.
Cut into 6 wedges and serve immediately.
Add nuts; stir well.
Add egg, milk, and 1 tablespoon melted butter.
Blend to make a batter.
Put remaining 1 tablespoon butter in a 7-inch iron skillet.
Heat skillet in preheated hot oven (400°F.), then brush heated butter on sides and bottom of pan.
Add batter and return to oven at once.
Bake for 30 minutes, or until corn bread tests done.
Cut into 6 wedges and serve immediately.
Chef
