Sweet-Cream Corn Bread

Old-Time Hot Bread

Sweet Cream Corn Bread

Farm Journal Country Cook Book - 1959

Page 354

This is New England - johnnycake -
 Serve with plenty of butter

3/4 Cup of Yellow Cornmeal

1&1/4 Cup of Sifted Flour  (Unbleached)

1 Tablespoon Baking Powder

1 Teaspoon of Salt

2 Eggs beaten

1 Cup of Heavy Cream

Sift dry ingredients together,

Add Eggs and Cream

Beat vigorously until smooth.

Pour into 9" square pan.

Bake in hot oven (425*) about 30 minutes.

Makes  apx. 8 Servings.

(Bean Soup and Corn Bread make a perfect protein.)