From the Kitchen of David and Jean Nale

Corn Bread (Pennsylvania Dutch)

Serve in steaming hot wedges, fresh from the oven.

Ingredients: 350 ml Cornmeal 100 ml Flour 1 1/2 Tsp Salt 3 Tbsp Sugar 4 Tsp Baking Powder 500 ml Milk 2 Eggs 2 Tbsp Margarine, melted

Directions: Beat together eggs, milk and margarine. Add dry ingredients and mix well.  It will be on the thin side. Pour into a well-greased baking pan, a cast-iron skillet is best, and bake for 20-25 minutes at 400° F. (Gas Mark 6). Serve warm with butter, honey, apple butter, strawberry preserves, etc.

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