Mamma’s corn bread recipe

Mamma’s Corn Bread recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Mamma's corn bread recipe is a cherished family tradition passed down through generations. This classic recipe combines the perfect balance of cornmeal, flour, and other simple ingredients to create a deliciously moist and flavorful cornbread. The secret lies in Mamma's special touch, which adds a hint of sweetness and a golden crust that is irresistible. Whether served as a side dish or enjoyed on its own, this cornbread is sure to be a crowd-pleaser at any gathering.

Keywords: corn bread, recipe, family tradition, moist, flavorful.

Mamma's corn bread recipe details

Mamma’s corn bread recipe, recipe Rating: 4.6
Number of votes:110

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:

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

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