Corn Bread

This post reminds me of summer because it is the result of one of our summer trips to the Amish village in Pennsylvania. It was good and relaxing, a nice buggy ride and steam engine ride through the scenic village. We missed the homemade ice-cream though, because we went there on a Sunday and the Amish don't work on Sundays for Sabbath. I envy those Amish guys, how do they manage to live their life without TV, electricity, hats off to them. We have all gadgets and amenities but can't enjoy the beauty of nature, also suffer health wise having all the impure stuff in our bodies in the cities. I know it will not be easy for us as we are spoiled with all the modern luxuries but fresh air, fresh homemade goodies from fresh farm grown bounty, no wonder the Amish people seemed so simple and fresh. I picked up an Amish bread book from the visitors store and tried the corn bread, it is amazing.

Well it is winter now and we are left with just great memories from summer. However this corn bread will definitely warm homes, hearts and taste buds. The book called this corn bread as corn pone but it definitely tasted like those little corn breads you get in restaurants and grocery stores, much better actually. So to not confuse myself I am going to call it corn bread.

Source: "Breads" Cookbooks from Amish kitchens

Ingredients:

• 1 cup sugar
• 1/2 cup butter or shortening
• 2 eggs
• 1-1/2 cups cornmeal
• 1-1/2 cups all purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1-1/2 cups milk

Directions:

• Preheat oven at 450 degrees F.
• Cream sugar and shortening. Add eggs and beat well.
• Combine cornmeal, flour, baking powder and salt. Mix it with the sugar and shortening cream alternately with milk, till you have batter with no lumps.
• Pour into greased and floured 9" x 13" cake pan. Bake at 450 degree F for 30-35 minutes.

Fresh corn bread and broccoli soup, YUM

• Enjoy!