This recipes comes from the Tassajara Bread Book and is more of a dessert, if you use the greater amount of honey. It separates beautifully into three layers, with a custardy middle and crunchy bottom. We love it as a side with spicy chili. I used the Tassajara cookbook a lot in the 80’s and was so happy to find this recipe again today! I just had to share it.
Servings: 4 - 6Prep Time: 10 minutes Cook Time: 45 - 50 minutes
1 cup cornmeal (coarse ground works best but regular works)
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1/4 cup wheat bran or wheat germ
2 tsp. baking powder
1 tsp. salt
1/4 to 1/2 cup honey or molasses
1/4 cup oil or melted butter
3 cups milk or buttermilk
Preheat oven to 350°F.
Combine dry ingredients in a large bowl. In a separate bowl combine the wet ingredients. Mix them together. The batter will be quite liquidy; this is fine.
Pour batter into a lightly oiled 9″x9″ baking dish OR cast iron skillet (I use the cast iron) and bake for 45 – 50 minutes or until the top is springy when gently touched.
Cool before cutting and serving… but I can never wait that long.
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