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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Yankee Cornbread


1 cup               Flour, all-purpose, unbleached

1 cup               Cornmeal, self-rising

6 Tbsp            Sugar

1 tsp                Baking powder

1 /2 tsp           Salt

1 cup               Half and half

1 /3 cup         Butter, melted (or oil)

1                      Egg, large and slightly beaten


Preheat oven to 400 degrees.

Grease an 8 x 8 inch baking pan or cast iron skillet with vegetable shortening, bacon grease or nonstick cooking spray. Sift flour, cornmeal, sugar, baking powder and salt into a mixing bowl. Form a well in the mixture and add milk, butter and egg. Stir until just combined. Do not overwork batter. Bake to golden brown or until a toothpick inserted in the center comes out clean (approximately 12 – 15 minutes depending on oven).

Yield: six to eight

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