I love cornbread.  I’d eat it with every meal if I could.  I mean, I LOVE cornbread.  Luckily, Fred shares this love.  I don’t make it with every meal, but I do make it often.  Fresh hot cornbread with fried chicken and greens?  That’s a meal fit for a king.  Or Fred.  This week, my spam folder gave me Saratoga Corn Cake.  Which, while not exactly cornbread, is close enough that I was excited.

Saratoga Corn Cake

  • 2 cups of pastry flour
  • 1 cup granulated yellow corn meal
  • 1 cup sugar
  • 1 tsp salt
  • 1 tsp soda
  • 2 eggs
  • 2 cups thick sour cream or milk
  • 3 tbsp melted butter

Sift together the dry ingredients. Then beat together the two eggs, add the milk and melted butter, and stir into the dry mixture. Beat thoroughly and bake in a large shallow pan for 25 minutes.

I had to type this in pretty, the spam folder kind of mixed it up a bit.  But whatever, it worked.

This is what the batter looked like:

Corn Cake Batter

Corn Cake Batter

I used my 9×13 pan to bake it and baked it at 350.  This is what it looked like when I poured it into the pan:

Corn Cake Batter in the Pan

Corn Cake Batter in the Pan

And when I took it out of the oven:

Saratoga Corn Cake

Saratoga Corn Cake

It was tasty, I’ll give it that.  It was a very sweet cornbread, in other words, just as advertised!  A cornbread as a cake.  I might have to make this for Fred’s birthday… if I could just figure out how to frost it.

Until next time, toodles!