Confederate Cornbread

My whirl wind trip over the 4th of July passing by so many of the Civil War Battlefields has me think'in bout some of those ol Confederate Recipes, so here is one that I know all you folks will enjoy!

Now Wheat flour was scarce in the South during the Civil War so soldiers baked bread from available ingredients such as white cornmeal. Although this recipe has been changed to include baking powder to make the cornbread fluffier, there was no baking powder available to the Conferderate Soldiers.

CONFEDERATE CORNBREAD

1 Tablespoon Butter
2 Cups White Cornmeal (Not Self Rising)
2 Teaspoons Baking Powder
3/4 Tteaspoon Salt
2 Eggs
2 Cups Fresh Milk
1/4 Cup Oil

Preheat oven to 400 degrees. Grease a 9" square baking dish or a  deep cast iron skillet with the butter. Combine the cornmeal, baking powder, and salt in a large bowl. In a small bowl whip the eggs with a fork and add milk and oil. Now , stirring only until the dry ingredients are wet, combine the wet ingredients with the dry ingredients. Pour cornbread mixture into the prepared baking dish. Bake 20 - 25 minutes until slightly golden brown on top.

Serve with butter. This is also good crumbled over a bowl of fresh cooked Navy Beans, recipe coming next time!

 My Bow and his family likes my Confederate Cornbread served with some of my Jalapeno Preserves which you can purchase by contacting me at LoridaJellyCompany@gmail.com, 1/2 pint jars are $6.00 and pint jars are $10.00 regular shipping rates apply.