Early American Hotbread
From Erma_E_K_Monie 1 year agoIngredients
- 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
- * shopping list
- 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
- Under Creative Commons License: Attribution Share Alike shopping list
How to make it
- LOL, This was just to cute NOT to post. Hope you all enjoy!!!
- http://www.vianegativa.us/2009/07/early-american-hotbread-the-best-cornbread-recipe-ever/
People Who Like This Dish 1
- clbacon Birmingham, AL
- Erma_E_K_Monie Central, Mid-Missouri
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