The Maine Windjammer Association

CORN BREAD
from the Lewis R. French

1 1/2 cup flour
2 1/4 cup cornmeal
1 1/2 tsp. baking soda
3/4 tsp. salt
3 eggs
3/4 cup brown sugar (not packed)
2 1/4 cup buttermilk
3/4 cup butter melted (1 1/2 sticks)

Preheat oven to 400 degrees. Combine the flour, cornmeal, baking soda and salt in a large bowl. In a separate bowl, mix the eggs and brown sugar until light and fluffy. Add the buttermilk and mix well. Add the dry mixture to the buttermilk mixture. Mix gently until just blended. Melt butter in a small saucepan. Dip paper towel into the butter and thoroughly coat pre-heated 12-inch cast-iron skillet. Add the rest of the butter to the corn bread mix, blending until just mixed. Pour the batter into the frying pan and bake in preheated oven for 30 – 35 minutes until golden brown.

Makes one 12-inch skillet full.