Early American Hotbread Recipe

Ingredients

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• Preheat oven or toaster oven (saves electricity!) to 425° F. shopping list
• Grease a nine-inch-square baking pan, ideally with lard. shopping list
• In a large mixing bowl, beat the bejeesus out of one large egg. shopping list
• Whisk in one cup milk and two tablespoons maple syrup or honey (but really, you want maple syrup). shopping list
• American maple syrup, not that inferior Canadian stuff). shopping list
• Sift in one cup whole wheat flour, 3/4 cup corn meal (either the regular stuff or masa de harina, e.g. Maseca brand, for an even earlier American flavor), and one tablespoon baking powder. shopping list
• Add one teaspoon salt and stir forcefully with whisk or spoon until complete and harmonious integration is achieved. shopping list
• Then mix in three tablespoons of oil or melted lard with as few strokes as possible. (It’s all in the wrist.) shopping list
• Spoon into the waiting pan and smoosh and smooth it until it’s flat as Kansas, then bake it for twenty minutes. shopping list
• It can be cut and served immediately after removal from the oven. A good, flat metal spatula does wonders for removing hot cornbread from the pan. shopping list
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• Leftovers tip: Cut a piece of cold cornbread in half, heap a spoonful of hot salsa on each half, top with a slice of cheddar or jack cheese, and heat it in the toaster oven until the cheese is all melted and bubbly. shopping list
• Read more: http://www.vianegativa.us/2009/07/early-american-hotbread-the-best-cornbread-recipe-ever/#ixzz0R8LEnGMY shopping list
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