Main
Loading...
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.
Difficulty: Easy
Servings: 4 - 6
Prep Time: 10 minutes Cook Time: 45 - 50 minutesIngredients
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
2 eggs
1/4 to 1/2 cup honey or molasses
1/4 cup oil or melted butter
3 cups milk or buttermilk
Directions
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.
Categories: Breads, Desserts, Kid-Friendly, Other Breads, Other Side Dishes, Puddings & Custards, Side Dishes
Tags: healthy
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.
Reviews
No reviews yet | Get new review notifications:
Subscribe via RSS Feed