2 eggs
1 cup buttermilk
¼ cup cooking oil
¼ tsp salt
¼ cup Steen’s Pure Cane Syrup
4 tsp baking powder
½ tsp baking soda
1 cup stone ground cornmeal
1 cup flour

Preheat oven to 400 degrees. Mix ingredients until smooth. Bake in cake pan for 20 to 25 minutes or until center cooks.

Carole Steen Lucia, Chaplin, CT

Steen’s Sandwich Spread

2 tbsp peanut butter
2 tbsp Steen’s Pure Cane Syrup

Mix well until of spreading consistency. Delicious!

French Bread Float

Cut off nose of French bread. Dig out the center of the nose leaving a “well”. Butter around this hole well with margarine or butter. Fill with Steen’s Pure Cane Syrup. Bring back childhood memories.