Antebellum Spiced Nut Corn Bread
|All purpose flour||1⁄2 Cup (8 tbs), sifted|
|Baking powder||2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|White cornmeal||1⁄2 Cup (8 tbs)|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
Sift dry ingredients.
Add nuts; stir well.
Add egg, milk, and 1 tablespoon melted butter.
Blend to make a batter.
Put remaining 1 tablespoon butter in a 7-inch iron skillet.
Heat skillet in preheated hot oven (400°F.), then brush heated butter on sides and bottom of pan.
Add batter and return to oven at once.
Bake for 30 minutes, or until corn bread tests done.
Cut into 6 wedges and serve immediately.