Three Layer Corn Bread

It’s always fun to run across a reminder of things from our past. A friend and fellow food historian blogged this today — three-layer cornbread. There are two firm layers, top and bottom, and the middle layer is custard. It has been forever since I had it, but I remember it’s being yummy. Time to dig out the stone-ground cornmeal and try this again.

Foodways Pilgrim

Not so Wicked Wayback….

Talking about 17th century cornbreads, some one recalled a 3 layer cornbread that her mother  used to make….and I recalled this one from Tassajara Bread Book

Tassajara Bread Book

  1. Three Layer Corn Bread

Easy, glorious and amazing!

1 cup cornmeal (fresh stone ground from your favorite local mill is best – natch!)

½ c. whole wheat flour

½ cup white flour

¼ cup wheat germ (not in the 1970 version)

2 t. baking powder

1 t salt

2 egg

¼ – ½ honey or molasses

¼ c oil or melted butter

3 cup milk or buttermilk (my fave)

  1. Combine dry ingredients
  2. Combine wet ingredients
  3. Mix together. Mixture will be quite liquidy.
  4. Pour into greased 9×9 pan
  5. Bake at 350° for 50 minutes or until top is springy when gently touched.
  6. As a variation, add a cup of grated cheese – Jack, provolone or parmesan.

Tassajara Bread Book 25th

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