From Plains, with love.
Our bell rang every morning at four oclockbefore daybreak.
Even when Carter was in the White House, Plains farm life never left him.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
8Tbsp.
Grease an 8-inch square cake pan with the 1 teaspoon butter and set aside.
Whisk together the flour, both cornmeals, sugar, baking powder, and salt in a large bowl.
Melt the 8 tablespoons butter in a small saucepan over medium heat, 2 minutes.
Turn off the heat.
Pour the butter and milk mixture into the bowl with the cornmeal mixture and stir gently.
Crack the egg into the bowl and stir until smooth.
Let the batter stand for 15 minutes.
Turn the batter into the prepared pan and place in the oven.
Let the cornbread rest for 10 minutes, cut into squares, and serve.
Copyright 2024 by Anne Byrn.
Photographs 2024 by Rinne Allen.
Used by permission of Harper Celebrate.
