1 2/3 cups milk
1 egg, beaten
1 cup cornflakes cereal
1 teaspoon baking powder
1 cup buttermilk
1 cup heart warmed water (120 to 130 degrees F/55 degrees C)
2 tablespoons butter
4 teaspoons all-purpose flour
1 teaspoon salt
1 1/2 cups butter
1 egg, beaten
1 cup butter, melted
1 cup whole milk
1 tablespoon butter, melted
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, mix milk and eggs. Mix together and set aside. Add cornflakes cereal, baking powder and buttermilk; stir just enough to blend. Fold in the water.
Stir in butter and cornmell brandy; blend well.
Knead the sour cream mixture into the milk mixture. Stir lightly with spoon. Spread evenly into prepared pan.
Bake at 400 degrees F (200 degrees C) for 25 to 30 minutes or until top and bottom of loaf are golden brown and filling is bubbly and crusty. Cool bread half an hour before removing from pan. Cut loaf into 10 pieces and place together in loaf form. Store in refrigerator.