War Eagle Cornbread
War Eagle Mill, Recipes of the Ozarks Cookbook
1 3/4 c. cornmeal
3/4 c. unbleached or whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1 1/2 c. milk
1 egg
2 Tbsp. honey
1 Tbsp. butter or margarine
Preheat a 10-inch cast iron skillet in a 375° oven. If using a baking pan, no need to preheat - size should be 9- by 11-inches. Combine liquid ingredients; add to dry. Stir well. Coat skillet or pan with butter. Pour batter into pan. Bake for about 25-30 minutes or until golden brown. A feast for 4 hungry people.
◊◊◊
Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].
Opinion, Pages 4 on 08/17/2011