Mamma’s corn bread

Mamma’s Corn Bread recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Mamma’s corn bread, recipe Rating: 4.4
Number of votes:90

My mother, Mary Friederike Steigmeyer, was born in 1892 in the small village of Attica, Ohio. She was known as an excellent cook. For my sixteenth birthday, I remember requesting ham loaf and corn bread. The corn bread recipe , still in my mother’s handwriting, is titled Mamma’s Cornbread. Mamma was my grandmother, Alice Englehardt Steigmeyer, who died before I was born and for whom I was named – Barbara Alice Armitage. Though I never met her, I am proud of her because she graduated from high school in 1885, most uncommon for a woman in that time period. I also have books with her name inscribed on the inside cover, most of them classics, e.g., Tanglewood Tales by Nathaniel Hawthorne, The Poetical Works of Robert Burnsby Allan Cunningham, and Life of Patrick Henryby William Wirt. … Barbara Mahony

Ingredients

1-1/4 cups flour

3/4 cup yellow cornmeal

4 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

1 egg

1 cup milk

1 Tablespoon melted butter

Instructions:

Mix all ingredients together and pour into greased 8 x 8-inch pan. Bake at 425 degrees for 20 minutes.