Tassajara 3-layer cornbread

I almost never eat corn anymore, but I have loved polenta oven-baked "fries" on rare occasions, with a homemade ketchup. (tomato paste, blackstrap molasses, grated ginger
and tamari, with a dash of orange juice or pineapple vinegar)

And then there's this cornbread, from the Tassajara bread book. It reminds me of the "quick cake" my sister and I would bake as kids. There was just some magic and fun in it. It came from a wonderful big book called Cooking is Child's Play, which may have been re-issued now.

This cornbread is even more magic, as it really does make three layers, and it's rather luxurious, in a homespun way.

(I need to get back to rubbing sesame oil into my barley flour, for the Tibetan barley bread, but had a gut feeling someone out there wants to make cornbread. :-)


Three Layer cornbread
**********************

1 cup corn meal ( course ground or stone ground works best)
1/2 cup whole wheat flour
1/2 cup unbleached white flour
2 tsp. baking powder shopping list
1/2 tsp. salt
1 egg
1/4--1/2 cup honey
1/4 cup oil
3 cups milk or buttermilk (or substitute nut or rice milk)

How to make it

combine dry ingredients.
combine wet ingredients
mix together
the mixture will be quite watery
pour into a greased 9'' x 9'' pan
bake 50 min at 350' or until the top is springy
one batter makes 3 layers.

the corn meal settles to the bottom. the bran rises to the top, and in the middle you will have a custardy layer.



--These days I would make it with spelt flour.Always use organic if you can. Corn is one of the most questionable crops these gmo days.
Tweet