Betsy Ross’ Custardy Cornbread

BETSY ROSS’ CUSTARDY CORNBREAD (from the bi-centennial days)

By Gloria Pitzer (1976)


¾ cup white cornmeal

¼ cup flour

2 TB sugar

½ tsp salt

1 tsp baking powder

1 2/3 cups milk

1 egg, beaten

2 TB butter


[Pre-heat oven to 400°F.] Sift the first five ingredients, as listed, together [and set aside]. Combine 1 cup of the milk with the beaten egg. Add this to the dry ingredients and mix well to dampen all of it.

Melt butter in an 8-inch-square pan, in a 400°F oven. Pour batter into melted butter, in pan.

[As seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 7).

See also…

Mondays & Memories of My Mom – Fortunate

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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