Sunday, November 22, 2009

Holiday System Day 24 - recipe traditional cornbread

Another based on Fannie Farmer's recipe. This is very traditional and delicious.

keeping a traditional dish

Traditional Cornbread
3/4 cup yellow cornmeal (Arrowhead Mills makes a fine milled one)
1 cup white whole wheat flour (try spouted flour for easier digestibility)
1/4 cup sucanat
3 teaspoons baking powder
Mix dry ingredients together in a large bowl.
3/4 cup milk
1/4 cup yogurt or sour cream
1 egg, beaten
1 tablespoon butter or bacon fat, melted
Add the wet ingredients into the dry, and mix thoroughly. Pour into a greased pan, bake at 425 degrees F. for 15 minutes. Cool and cut into squares. This may also be baked in a bread pan, but it crumbles a lot when cut. Done in a baking pan, it come out like brownies and is much easier to eat. (And toast, so you can put even more butter!)

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