I left out a little measure in the 3- layer cornbread recipe last time around – so here it is again, with all the tablespoons, teaspoons and cups that you could want!
- Three Layer Corn Bread
Easy, glorious and amazing!
1 cup cornmeal (fresh stone ground from your favorite local mill, like Plimoth Grist Mill is best – natch!)
½ cup whole wheat flour
½ cup white flour
¼ cup wheat germ (not in the 1970 version)
2 teaspoon. baking powder
1 teaspoon salt
2 eggs
¼ – ½ cup honey or molasses
¼ cup oil or melted butter
3 cup milk or buttermilk (my fave)
- Combine dry ingredients
- Combine wet ingredients
- Mix together. Mixture will be quite liquidy.
- Pour into greased 9×9 pan
- Bake at 350° for 50 minutes or until top is springy when gently touched.
- As a variation, add a cup of grated cheese – Jack, provolone or parmesan.
Tassajara Bread Book 25th Anniversary Edition (1995)
Tassajara Bread Book (1970) p. 107 (#58)
Plimoth Grist Mill in Plymouth – formerly known as The Jenney Grist Mill
