Cornbread

Back to Sides

One 8-inch skillet
This Mirm and Jay-style, cake-style corn bread, not at all dry or savory. This has a sweet flavor that accompanies barbecue quite well.

1 1/4c all purpose flour
3/4c corn meal
3/4c brown sugar
2t baking powder
1t salt
1c milk
6T melted butter
Corn from 2 ears of corn (or 1/2c frozen)
2 eggs
1T molasses

Directions

1. Preheat oven to 400 degrees
2. Mix dry ingredients.
3. Mix wet ingredients separately.
4. Combine and pour into greased 8-inch skillet.
5. Cook for 20-25 minutes. Eat and enjoy!