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Three Layer Corn Bread

Jeff Dwork <jeff@jeff-and-reggie.com>
Sun, 24 Jan 2010 19:53:03 -0800
v110.n003.8
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"
                                     - - - - - - - - - - - - - - - - - - -

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!