Mother's Cornbread

1 c. flour

2 c. cornmeal

3 T. sugar

1 t. salt

1 t. baking powder

1 egg

1/4 c. oil

About 1 c. milk or water (enough to make a runny paste)

In a large mixing bowl, stir together flour, cornmeal, sugar, salt, and baking powder. Make a well in the center of the dry mixture and set aside.

In a medium mixing bowl, combine egg, oil, and milk or water. Add the egg mixture to the dry mixture all at once, in the center of the well. Stir just until moistened (batter should be lumpy).

Grease an 8" square baking pan. Pour the batter into the pan. Bake at 425 degrees for 20-25 minutes. Cut into squares.

Makes 9 servings.

Note: This recipe is from Estella Bergere Leopold, wife of conservationist Aldo Leopold. "The recipe dates back to 1926 and was often cooked in a Dutch oven over open fire. For those looking to re-invent the recipe in the front country, you might consider adding dollops of melted butter, sour cream, and/or honey."

Adapted from a recipe card published by The Aldo Leopold Foundation, Dec. 2020.