Cornbread (From The Galleys Of Nantucket)
Ingredients:
½ cup corn meal
1 cup flour
½ cup sugar
½ teaspoon salt
2 teaspoons baking powder
1 egg (beaten)
1 cup milk
2 teaspoons melted butter
Instructions:
- Add eggs and milk to dry ingredients and mix lightly.
- Add 2 teaspoons melted butter and stir.
- Bake in 350 degree oven for 25 minutes.
Origin of recipe: Given to Christopher Ryan Binger at the Farmingdale Co-op Nursery School at their Thanksgiving feast in 1976 by his teacher, Mrs. Reichmeider. It soon became a family favorite for all of us.