Our copy of "The Tassajara Bread Book" recently came out of hiding.
This is a very tasty cornbread.
Jeff
* Exported from MasterCook *
Three Layer Corn Bread
Recipe By :Edward Espe Brown
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cornmeal -- coarse or medium grind
1/2 cup whole wheat flour
1/2 cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 cup honey -- or molasses, 1/4 - 1/2 cup
1/4 cup oil
3 cups milk -- or buttermilk
Combine dry ingredients. Combine wet ingredients. Mix together.
Mixture will be quite watery.
Pour into greased 9"x9" pan. Bake 50 minutes at 350F or until top is
springy when gently touched.
One 9"x9" pan serves 4 - 6.
Source:
"The Tassajara Bread Book, ISBN 0-87773-025-3"
Copyright:
"(c) 1970 by the Chief Priest, Zen Center, San Francisco"
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Per Serving (excluding unknown items): 363 Calories; 15g Fat (35.4%
calories from fat); 9g Protein; 50g Carbohydrate; 3g Dietary Fiber;
52mg Cholesterol; 413mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.
NOTES : Discovered quite by accident; one batter makes three layers.
The corn meal settles. The bran rises. In the middle an egg-custardy
layer. Easy! Glorious! Amazing!