Sweet Corn Light Bread Loaf |
|
 |
Prep Time: 0 Minutes Cook Time: 95 Minutes |
Ready In: 95 Minutes Servings: 6 |
|
A recipe from 1865 that surfaced from searching thru the old newspapers....I didn't have a paper that old!! Ingredients:
2 cups self rising corn meal(corn meal mix) |
1 cup self rising flour |
1 cup water, more if needed |
1 tablespoon vegetable shortening or butter, melted, more for the pan. |
1 cup buttermilk |
1 cup sorghum syrup(similar to molasses) |
1 teaspoon baking soda |
Directions:
1. Combine the cornmeal mix and flour in a medium bowl.
2. Add water and stir to combine.
3. Add more water if needed, 1 tablespoon at a time, until the dough is smooth.(It should be very stiff)
4. Cover loosely with plastic wrap and let stand overnight at room temperature.
5. The next day, heat oven to 300 degrees F .
6. Grease a loaf pan with melted shortening or butter. Set aside.
7. Remove plastic wrap from the cornmeal mixture.
8. Combine buttermilk, sorghum and baking soda in a large liquid measuring cup.
9. Add the liquid ingredients to the cornmeal mixture.
10. Stir until smooth.
11. Stir in melted shortening or butter.
12. Transfer the batter to the prepared loaf pan.
13. Bake until firm, 1 hour to 1 hour and 15 minutes.
14. IF THE TOP STARTS TO BECOME TOO DARK, COVER WITH FOIL
15. Remove to rack to cool slightly.
16. Run a knife around the outside of the loaf.
17. Invert and serve warm
18. *************************************************************************
19. Learn to live in the present moment
20. *************************************************************************
|
|