Three Layer Corn Bread

Not so Wicked Wayback….

Talking about 17th century cornbreads, some one recalled a 3 layer cornbread that her mother  used to make….and I recalled this one from Tassajara Bread Book

53. Three Layer Corn Bread

Easy, glorious and amazing!

1 cup cornmeal (fresh stone ground from your favorite local mill is best – natch!)

½ c. whole wheat flour

½ cup white flour

¼ cup wheat germ (not in the 1970 version)

2 t. baking powder

1 t salt

2 egg

¼ – ½ honey or molasses

¼ c oil or melted butter

3 cup milk or buttermilk (my fave)

1. Combine dry ingredients
2. Combine wet ingredients
3. Mix together. Mixture will be quite liquidy.
4. Pour into greased 9×9 pan
5. Bake at 350° for 50 minutes or until top is springy when gently touched.
6. As a variation, add a cup of grated cheese – Jack, provolone or parmesan.

Tassajara Bread Book 25^th Anniversary Edition (1995)

Tassajara Bread Book (1970) p. 107 (#58)

Oh, the ’70’s…..