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.
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
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
¼ – ½ honey or molasses
¼ c oil or melted butter
3 cup milk or buttermilk (my fave)
- Combine dry ingredients
- Combine wet ingredients
- Mix together. Mixture will be quite liquidy.
- Pour into greased 9×9 pan
- Bake at 350° for 50 minutes or until top is springy when gently touched.
- As a variation, add a cup of grated cheese – Jack, provolone or parmesan.
Tassajara Bread Book 25th
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