War Eagle Cornbread

War Eagle Cornbread
Recipe Type: Side Dish
A delicious bread to serve with most any meal or for a snack with butter and dripping with honey!
  • 1½ cups WEM Yellow or White Cornmeal
  • ¾ cup WEM All Purpose Flour
  • 2½ teaspoons baking powder
  • 1 tablespoon honey or sugar
  • 1 teaspoon salt
  • 11/2 cups milk
  • 1 egg
  • 1 tablespoon bacon drippings, butter, or vegetable oil
  1. Preheat oven to 375 degrees
  2. Add drippings or oil to 8-10 inch cast iron skillet or 9 inch baking pan and put in oven while it is preheating.
  3. In medium size bowl, stir together cornmeal, flour, baking powder and salt.
  4. Stir in milk, egg and honey or sugar.
  5. Remove skillet from oven and pour excess oil into batter. Mix well.
  6. Pour batter into hot skillet and return to oven.
  7. Bake 25 minutes or until golden brown and firm.
Check out War Eagle Mill for ingredients. Cornmeal was called Indian meal in the early settlements to distinguish it from meals made from other grains. The English called all flours meals. Indian meal was the daily subsistence for travelers and inhabitants of the New World. War Eagle Corn Meal is stone ground and makes this traditional recipe healthy and delicious.

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