At Thanksgiving, Smithsburg, Md., farmer Sally Waltz bakes this corn bread in a round redware casserole dish, seated in a tin reflector oven that's placed close to the fire in the hearth. Baking it in a pan with a center tube allows for even doneness throughout.
Servings: 6 - 8
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup sugar
- 1 teaspoon baking soda
- 1 cup flour
- 2 cups yellow cornmeal
Preheat the oven to 350 degrees. Use nonstick cooking oil spray to liberally grease the inside of a tube pan or medium Dutch oven. Place the tube pan or Dutch oven in the oven to heat up.
Beat the eggs in a mixing bowl, then add the buttermilk, sugar and baking soda. Stir in the flour and cornmeal to form a smooth batter.
Pour into the heated pan or Dutch oven; if you're using the latter, cover with its lid. Bake for about 20 minutes, until the corn bread is lightly golden brown on top and cooked through.
Let cool for 10 minutes before cutting into wedges. Serve warm or at room temperature.
Adapted by Smithsburg farmer Sally Waltz, from the 1835 edition of "John Baer's Sons Agricultural Almanac."
Tested by Sally Waltz.
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