[Sca-cooks] Cornbread

[lilinah at earthlink.net]

My favorite cornbread recipe comes from "The Tassajara Bread Book" by 
Edward Espe Brown, published 1970.

Here's the whole thing, p. 107:

Three Layer Corn Bread

Discovered quite by accident; one batter makes three layers.
The corn meal settles. The bran rises. In the middle an
eggy-custardy layer. Easy! Glorious! Amazing!
(One 9" x 9" pan serves 4-6)

1 c corn meal [see my note]
1/2 c whole wheat flour
1/2 c unbleached white flour
2 t baking powder
1/2 t salt
1 egg
1/4-1/2 c honey or molasses [see my note]
1/4 c oil
3 c milk

Combine dry ingredients. Combine wet ingredients. Mix together. 
Mixture will be quite watery. Pour into greased pan. Bake 30 minutes 
at 325 degrees or until top is springy when gently touched.

MY NOTES:
1) That's yellow corn meal
2) I think i may have used 1/4 c each in some experiments


Anahita