This recipe originally accompanied Corn Bread Succotash Stuffing .
Ingredients
1 1/4 cups yellow cornmeal
3/4 cup all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup whole milk
1 large egg, beaten to blend
3 tablespoons butter, melted
Directions
Preheat oven to 375°F. Lightly butter 8 1/2-inch square baking pan. Stir cornmeal, flour, baking soda and salt in large bowl. Add milk, egg and butter; stir just to blend. Pour batter into prepared pan.
Bake corn bread until tester inserted into center comes out clean and top is golden brown, about 20 minutes. Transfer pan to rack and cool.
