You can’t talk about comfort food without talking about bread. A favorite accompaniment to winter soups and stews is cornbread.
This is a favorite recipe from a collection of recipes called “To Please the Palate,” published in 1972 by the Trinity Lutheran Church in Grand Rapids, Mich. It makes a moist, hearty, slightly sweet bread.
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1 cup sugar
- 7¼ tsp. baking powder
- 3/4 tsp. salt
- 2 cups milk
- 3 eggs, well-beaten
- 2 T. melted butter
Mix and sift dry ingredients. Add milk, eggs and butter. Stir only to moisten dry ingredients.
Pour into greased 13- by 9-inch pan; bake at 425 degrees F for 20 minutes, or until top springs back when pressed lightly with finger.
To double-check for doneness, insert toothpick in thickest part. Bread is done when toothpick comes out clean.