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This is my favourite breakfast bread.

Corn Bread

2 eggs
2 tbsp honey
1 tbsp molasses
3 tbsp melted butter
2 cups buttermilk

Beat eggs, add honey, molasses, butter and enough buttermilk to bring the
total volume to 2 1/2 cups.

Add:

2 cups corn flour* (not corn starch)
1 tbsp baking powder
1 tsp salt

The batter should be quite wet, somewhere between muffin and cake batter.
Pour into either a 9x9 square baking dish or a 5x7 loaf pan that has been
buttered. Bake at 375 F for 35-40 minutes, until a knife inserted in the
center comes out clean.

Drizzle with more butter and honey and enjoy!

*I buy corn flour at Indian grocery markets, it is much finer than than
cornmeal but still made from whole corn.

Elise A. Gorseth
Assistant Scientist
SCRIPTGEN Pharmaceuticals Inc.
200 Boston Avenue, Suite 3000
Medford, MA 02155

Tel: (617) 393-8032
Fax: (617) 396-1028
E-mail: [log in to unmask]