Return to Content

Corn Bread Truett

Corn Bread Truett
1 vote, 4.00 avg. rating (79% score)
by

Yield: Serves 8-10.

A moist, chewy corn bread, excellent split and toasted the next day.

Ingredients:

  • 6 tablespoons butter
  • 1/2 cup sugar
  • 2 cups cornmeal
  • 1-1/4 teaspoons salt
  • 2-1/2 cups boiled white rice
  • 2 eggs, well beaten
  • 2 cups milk
  • 1 cup flour
  • 2 tablespoons baking powder

Instructions:

Preheat oven to 375 degrees F. Butter an 11- or 12-inch skillet or a 9x13-inch baking pan. Cream butter, sugar, cornmeal, and salt. Work rice in lightly. Mix together eggs and milk and add to mixture. Sift together flour and baking powder and stir until moistened. Pour into pan and bake 30 to 35 minutes.
Updated Tuesday, November 27th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350