Three Layer Cornbread

This was first published in The Tassajara Bread Book in 1970, and I have been making it ever since.

Baker Edward Espe Brown writes, “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!” Maybe a bit of hyperbole.

Ingredients

  • 1 cup corn meal (medium or coarse ground)
  • 1⁄2 cup whole wheat flour
  • 1⁄2 cup unbleached white flour
  • 2 tsp baking powder
  • 1⁄2 tsp salt
  • 1 egg
  • 1⁄4 – 1⁄2 cup brown sugar or honey (I use 1⁄4 cup)
  • 1⁄4 cup canola oil
  • 3 cups milk (soy or almond milk are fine)

Instructions

  1. Combine wet ingredients. Stir in dry ingredients. It will be very watery. Pour into a greased 8×11″ Pyrex pan.
  2. Bake at 350 degrees for 40+ minutes or until it rises and top looks set. Refrigerate any leftovers.

One thought on “Three Layer Cornbread”

Leave a Reply