SUBMITTED BY:
Rick Thompson
Mountain Corn Bread
1 1/2 cups of cornmeal
1/2 cup of flour
2 teaspoons of baking powder
1 teaspoon of soda
1 teaspoon of salt
1 beaten egg
2 cups of buttermilk
1/4 cup of melted butter
2 tablespoons of sugar
Combine dry ingredients and mix well.
Add buttermilk, egg and butter.
Stir until moistened but don’t beat.
Pour into greased 8” square pan.
Bake at 425 degrees for 20 to 25 minutes or until golden brown.
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